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Red Kidney Bean Soup with Lime Yogurt

Mmmmmm Soup..."


1 large onion, chopped
2 carrots, chopped in 1/2-inch pieces
2-3 stalks celery, chopped in 1/2-inch pieces
4 medium cloves garlic, chopped
3 cups + 1 TBS chicken or vegetable broth
3 Tbs tomato paste
1 Tbs ground cumin
2 Tbs red chili powder
1 Tbs dried oregano
1 lb red kidney beans, soaked overnight then boiled for 30 minutes, drained
salt and pepper to taste
Lime yogurt
1 cup plain yogurt
1 Tbs lime juice
1 Tbs chopped fresh cilantro


1. Add broth, tomato paste, kidney beans,vegetables and spices. Bring to a boil. Once it comes to a boil, reduce heat to medium-low and simmer uncovered for another 15-20 minutes, or until vegetables are tender. Let cool for a few minutes while making lime yogurt.

2. Make lime yogurt by combining yogurt, lime juice, and cilantro in separate small bowl.

3. Blend soup with a stick blender.

4. Season with salt and pepper to taste. Reheat, and pour into serving bowls, top with a spoonful of lime yogurt, garnish with big wedges of Lime and serve with Tortilla chips.

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3 or 4

Nutritional Information
Per Serving

no nutrition information available

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