Red Kidney Bean Soup with Lime Yogurt

Prep and Cook Time: Prep time: 15 minutes Cooking time: 20 minutes

Ingredients:

• 1 medium onion, chopped
• 1 medium carrot, chopped in 1/2-inch pieces
• 1 stalk 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
• 2 cups or 1 15 oz can organic red kidney beans, drained
• salt and pepper to taste
• Lime yogurt
• 1/2 cup plain yogurt
• 1 TBS lime juice
• 1 TBS chopped fresh cilantro

Directions:

1. Chop onions and garlic and let sit for 5 minutes to bring out their hidden health benefits.
2. Chop carrots and celery.
3. Heat 1 TBS broth in medium-sized soup pot. Healthy Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, carrots, celery, and continue to sauté for another minute.
4. 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. Let cool for a few minutes while making lime yogurt.
5. Make lime yogurt by combining yogurt, lime juice, and cilantro in separate small bowl.
6. Blend soup. Be careful to start blender on low speed so hot soup does not erupt and burn you. And make sure you don't fill blender more than half full.
7. Season with salt and pepper to taste. Reheat, and pour into serving bowls, top with a spoonful of lime yogurt, and serve.

Serving Suggestions: Serve with

• Romaine & Avocado Salad