Red Kidney Bean Soup With Lime Yoghurt

• 1 onion, medium sized and chopped
• 1 carrot, medium sized and chopped in 1/2-inch pieces
• 1 stalk celery, chopped in 1/2-inch pieces
• 4 garlic cloves, medium sized and chopped
• 3 cups chicken stock
• 1 tablespoon chicken stock
• 3 tablespoons tomato paste
• 1 tablespoon cumin, ground
• 2 tablespoons chili powder, red
• 1 tablespoon oregano, dried and ground
• 2 cups kidney beans, drained
• salt and pepper
• 12 cup yogurt, plain
• 1 tablespoon lime juice
• 1 tablespoon cilantro, fresh and chopped

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 tbsp broth in medium-sized soup pot.
4. Saute onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
5. Add garlic, carrots, celery, and continue to saute for another minute.
6. Add chicken stock, tomato paste, kidney beans, and spices.
7. Bring to a boil.
8. Once it comes to a boil, reduce heat to medium-low and simmer uncovered for another 15-20 minutes, or until vegetables are tender.
9. Let cool for a few minutes while making lime yogurt.
10. Make lime yogurt by combining yogurt, lime juice, and cilantro in separate small bowl.
11. Blend soup.
12. Be careful to start blender on low speed so hot soup does not erupt and burn you.
13. And make sure you don't fill blender more than half full.
14. Season with salt and pepper to taste.
15. Reheat, and pour into serving bowls, top with a spoonful of lime yogurt, and serve.

onion, carrot, celery, garlic, chicken stock, chicken stock, tomato paste, cumin, chili powder, oregano, kidney beans, salt, yogurt, lime juice, cilantro

Taken from www.food.com/recipe/red-kidney-bean-soup-with-lime-yoghurt-514695 (may not work)