Kidney Bean Soup With Lime-Yogurt |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From . I never thought of pureeing kidney beans for soup! The first time I prepared this I used freshly cooked kidney beans. 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 |
1/2 tablespoon ground cumin |
1 pinch ground cinnamon |
1 tablespoon red chili powder, to taste (depending on how hot the chili powder is) |
1/2 tablespoon dried mexican oregano |
1 (15 ounce) can organic red kidney beans, drained |
salt, to taste |
pepper, to taste |
1/2 cup plain yogurt |
1 tablespoon fresh lime juice |
1 tablespoon fresh cilantro, chopped |
green onion, slices |
minced jalapeno |
diced white onion |
lime wedge |
Directions:
1. First prepare lime yogurt by combining the yogurt, lime juice, and cilantro in separate small bowl. Mix well and refrigerate until ready to serve.
2. Heat 1 tablespoon olive oil in medium soup pot. Sauté onion in olive oil over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, carrots, celery, and continue to sauté for another minute.
3. Add broth, tomato paste, kidney beans, 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.
4. Blend soup using an immersion blender. Season with salt and pepper to taste and adjusting other seasonings if necessary.
5. Ladle soup into serving bowls. Top each serving with a spoonful of lime yogurt and any of the garnishes of your choice.
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