Kidney Bean Soup Recipe

• 1 cup Kidney Beans
• 1 Onion, finely chopped
• 4 cloves of Garlic, chopped
• 1 Carrot, peeled and chopped
• 1 stalk of Celery
• 3 cups Vegetable Broth
• 1 tbsp Cumin Powder
• 2 tbsp Red Chili Powder
• 3 tbsp of Tomato Paste
• ½ tsp Pepper Powder
• 1 tbsp Dried Oregano
• 1 ½ tbsp Vegetable Oil/Olive Oil
• Salt to taste
• ½ cup Yoghurt
• 1 tbsp Lime Juice
• 1 tbsp Fresh Cilantro, chopped

• Heat oil in a pan and add to it onions. Saute till they turn translucent.
• Now, add garlic, celery and carrots and again saute for a few minutes.
• Add broth, kidney beans, tomato paste, cumin powder, chili powder and dried oregano.
• Cover the pan with a lid and cook the mixture over medium flame, until it boils.
• Once the soup starts boiling, lower the flame and cook again for 15 to 20 minutes, without the lid.
• Remove from the flame when the vegetables are properly cooked.
• Now, take a separate bowl and add in it yoghurt, lime juice and cilantro.
• Blend this lime yoghurt mixture and keep aside.
• Now, pour the hot soup in serving bowl and top it with spoonful of lime yoghurt.
• Serve after seasoning with salt and pepper.