Very Healthy Red Kidney Bean Soup With Lime Yogurt |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Very quick and easy to prepare. Lots of flavor high in vegetable protein without being high in fat; good vegetarian meal on a cold day. To be sure it is truly healthy, be sure to use organic or all natural broths and even spices as many contain msg and/or preservatives. Ingredients:
1 medium onion, chopped |
1 medium carrot, chopped |
1 stalk celery, chopped |
4 medium garlic cloves, chopped |
3 cups vegetable broth |
1 tablespoon vegetable broth |
3 tablespoons tomato paste |
1 tablespoon ground cumin |
2 tablespoons red chili powder |
1 tablespoon dried oregano |
1 (15 ounce) can organic red kidney beans, drained |
1/2 cup plain yogurt |
1 tablespoon lime juice or 1 tablespoon lemon juice |
1 tablespoon chopped fresh cilantro |
salt and pepper |
Directions:
1. Heat the 1TB broth in medium sized soup pot.
2. Gently sautee onion in broth over medium heat for five minutes until translucent stirring frequently.
3. Add carrots, garlic and celery and sautee for another minute.
4. Add 3C broth, tomato paste, beans and spices.
5. Bring to a boil then reduce heat to medium low and simmer uncovered for 15-20 minutes or until vegetables are tender.
6. While waiting, prepare the yogurt by combining yogurt, lime juice and cilantro in separate bowl.
7. Blend soup in blender (or preferred method of pureeing soup) but if using blender be sure to start on a low speed so soup does not erupt and burn you. Also be sure to only fill blender half full.
8. Season with salt and pepper.
9. Reheat, pour into serving bowls and top with the yogurt and serve.
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