Red Kidney Bean Soup with Lime YogurtUser Submitted Recipe
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
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.
Servings3 or 4
no nutrition information available
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