Now that we’ve had the tiniest turn in the weather here in New England, I feel as though I can post a soup recipe again without being driven from the free land of the internets. 😉

This soup is high in protein, low in fat, and has a wealth of vitamin A. It’s also got a fantastic thick and creamy consistency. As far as flavor goes you get the standard kidney bean with the tangy yogurt and sweet lime all at once. Then that’s all rounded out with the cumin and chili powder for a wonderful finish.


  • 1 medium onion, chopped
  • 1 carrot, chopped in 1/2-inch pieces
  • 1 celery stalk, chopped in 1/2-inch pieces
  • 4 medium garlic cloves, chopped
  • 3 cups + 1 tablespoon chicken or vegetable broth
  • 3 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 2 tablespoons ancho chili powder
  • 1 tablespoon dried Mexican oregano
  • 1 15 oz. can red kidney beans, rinsed & drained
  • salt and pepper to taste

Lime yogurt

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro


  1. Chop onions and garlic, carrots and celery and set aside
  2. Heat 1 tablespoon broth in medium-sized soup pot and saute the onion in the broth over medium heat for about 5 minutes, stirring frequently
  3. Add garlic, carrots, celery, and continue to saute for a minute
  4. Add broth, tomato paste, kidney beans, and spices and bring to a boil
  5. Once it comes to a boil, reduce heat to medium-low and simmer uncovered for another 15-20 minutes, until the vegetables are tender
  6. Make lime yogurt by combining yogurt, lime juice, and cilantro in small bowl
  7. Puree the soup in a blender in small batches
  8. Season with salt and pepper to taste
  9. Reheat, and pour into serving bowls, top with lime yogurt, and serve

I opted to serve this soup with a side salad topped with edible flowers (greens and flowers from Old Friends Farm).

This recipe inspired by a post on WHF.