Very Healthy Red Kidney Bean Soup With Lime Yogurt

• 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) canorganic red kidney beans, drained
• 12 cup plain yogurt
• 1 tablespoon lime juice or 1 tablespoon lemon juice
• 1 tablespoon chopped fresh cilantro
• salt and pepper

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.
8. Also be sure to only fill blender half full.
9. Season with salt and pepper.
10. Reheat, pour into serving bowls and top with the yogurt and serve.

onion, carrot, celery, garlic, vegetable broth, vegetable broth, tomato paste, ground cumin, red chili powder, oregano, kidney beans, yogurt, lime juice, fresh cilantro, salt

Taken from www.food.com/recipe/very-healthy-red-kidney-bean-soup-with-lime-yogurt-278309 (may not work)