Cook the soaked red beans in 1 ltr water and 2 tsp salt. Cook it until soft - it takes minimum 40 minutes with low medium heat.

After red beans cooked, strain it out of water and keep the water for the soup.

While waiting the beans cooked, prepare the vegetables, meat and spices.

Get started. In a pot, pan fry the bacon, not too brown. Remove it out. Keep the fat for the next step.

In the same pot, with the pork fat, add in the chopped onion, stir it for 1 minutes until it turns clear. Add the chopped tomatoes. With the low heat, cook them until soft for 4-5 minutes. Keep stirring it to avoid it get burned.

Add the spices (bayleaves, dried chili, cloves, cardamom, chili powder) and salt. Mix it well.

Add the beans water. Bring it to a boil.

Add the chicken breast, simmer the chicken until it well cooked.

Add the vegetables (potatoes, carrot and cooked beans) and the cooked bacon.

Bring it to a boil. Adjust the taste.

Add spring onion and dash olive oil. Soup is ready to be served.

Tips: if you love thick soup, please thicken the soup with corn starch.