Kidney Bean Soup With Lime-Yogurt Recipe

Name: Kidney Bean Soup With Lime-Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium white onion, chopped; 1 medium carrot, peeld and chopped in 1/2 inch pieces; 2 stalks celery, plus leaves sliced into 1/2 inch pieces; 3 medium garlic cloves, minced; 3 cups vegetable broth; 3 tablespoons tomato paste; ½ tablespoon ground cumin; 1 pinch ground cinnamon; 1 tablespoon red chili powder, to taste (depending on how hot the chili powder is); ½ tablespoon dried Mexican oregano; 1 (15 ounce) canorganic red kidney beans, drained; salt, to taste; pepper, to taste; ½ cup plain yogurt; 1 tablespoon fresh lime juice; 1 tablespoon fresh cilantro, chopped; green onion, slices; minced jalapeno; diced white onion; lime wedge

Servings: persons

1 tablespoon olive oil
1 medium white onion, chopped
1 medium carrot, peeld and chopped in 1/2 inch pieces
2 stalks celery, plus leaves sliced into 1/2 inch pieces
3 medium garlic cloves, minced
3 cups vegetable broth
3 tablespoons tomato paste
½ tablespoon ground cumin
1 pinch ground cinnamon
1 tablespoon red chili powder, to taste (depending on how hot the chili powder is)
½ tablespoon dried Mexican oregano
1 (15 ounce) canorganic red kidney beans, drained
salt, to taste
pepper, to taste
½ cup plain yogurt
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro, chopped
green onion, slices
minced jalapeno
diced white onion
lime wedge

1
First prepare lime yogurt by combining the yogurt, lime juice, and cilantro in separate small bowl.
2
Mix well and refrigerate until ready to serve.
3
Heat 1 tablespoon olive oil in medium soup pot.
4
Saute onion in olive oil over medium heat for about 5 minutes, stirring frequently, until translucent.
5
Add garlic, carrots, celery, and continue to saute for another minute.
6
Add broth, tomato paste, kidney beans, and spices.
7
Bring to a boil.
8
Once it comes to a boil, reduce heat to medium low and simmer uncovered for another 15-20 minutes, or until vegetables are tender.
9
Blend soup using an immersion blender.
10
Season with salt and pepper to taste and adjusting other seasonings if necessary.
11
Ladle soup into serving bowls.
12
Top each serving with a spoonful of lime yogurt and any of the garnishes of your choice.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium white onion, chopped, 1 medium carrot, peeld and chopped in 1/2 inch pieces, 2 stalks celery, plus leaves sliced into 1/2 inch pieces, and more.

Yes, Kidney Bean Soup With Lime-Yogurt falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kidney Bean Soup With Lime-Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions