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    You are in: Home / Recipes / Kidney Bean Soup With Lime-Yogurt Recipe
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    Kidney Bean Soup With Lime-Yogurt

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    Cookgirl's Note:

    From I never thought of pureeing kidney beans for soup! The first time I prepared this I used freshly cooked kidney beans.

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    Units: US | Metric


    Lime Yogurt



    1. 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. 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. 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. 4
      Blend soup using an immersion blender. Season with salt and pepper to taste and adjusting other seasonings if necessary.
    5. 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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    Ratings & Reviews:

    • on December 27, 2009


      Yummy and fairly simple to throw together.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kidney Bean Soup With Lime-Yogurt

    Serving Size: 1 (241 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 229.1
    Calories from Fat 50
    Total Fat 5.6 g
    Saturated Fat 1.3 g
    Cholesterol 3.9 mg
    Sodium 159.6 mg
    Total Carbohydrate 35.6 g
    Dietary Fiber 10.6 g
    Sugars 5.7 g
    Protein 11.9 g

    The following items or measurements are not included:

    vegetable broth

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