Red Kidney Bean Soup With Lime Yoghurt Recipe

Name: Red Kidney Bean Soup With Lime Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, medium sized and chopped; 1 carrot, medium sized and chopped in 1/2-inch pieces; 1 stalk celery, chopped in 1/2-inch pieces; 4 garlic cloves, medium sized and chopped; 3 cups chicken stock; 1 tablespoon chicken stock; 3 tablespoons tomato paste; 1 tablespoon cumin, ground; 2 tablespoons chili powder, red; 1 tablespoon oregano, dried and ground; 2 cups kidney beans, drained; salt and pepper; ½ cup yogurt, plain; 1 tablespoon lime juice; 1 tablespoon cilantro, fresh and chopped

Servings: persons

1 onion, medium sized and chopped
1 carrot, medium sized and chopped in 1/2-inch pieces
1 stalk celery, chopped in 1/2-inch pieces
4 garlic cloves, medium sized and chopped
3 cups chicken stock
1 tablespoon chicken stock
3 tablespoons tomato paste
1 tablespoon cumin, ground
2 tablespoons chili powder, red
1 tablespoon oregano, dried and ground
2 cups kidney beans, drained
salt and pepper
½ cup yogurt, plain
1 tablespoon lime juice
1 tablespoon cilantro, fresh and chopped

1
Chop onions and garlic and let sit for 5 minutes to bring out their hidden health benefits.
2
Chop carrots and celery.
3
Heat 1 tbsp broth in medium-sized soup pot.
4
Saute onion in broth 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 chicken stock, 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
Let cool for a few minutes while making lime yogurt.
10
Make lime yogurt by combining yogurt, lime juice, and cilantro in separate small bowl.
11
Blend soup.
12
Be careful to start blender on low speed so hot soup does not erupt and burn you.
13
And make sure you don't fill blender more than half full.
14
Season with salt and pepper to taste.
15
Reheat, and pour into serving bowls, top with a spoonful of lime yogurt, and serve.

635

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 15 ingredients. The key ingredients include: 1 onion, medium sized and chopped, 1 carrot, medium sized and chopped in 1/2-inch pieces, 1 stalk celery, chopped in 1/2-inch pieces, 4 garlic cloves, medium sized and chopped, and more.

Yes, Red Kidney Bean Soup With Lime Yoghurt 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!

Red Kidney Bean Soup With Lime Yoghurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions