Kidney Bean Soup With Lime-yogurt

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.