Kidney Bean Soup with Lime Yogurt
Warm, hearty, and bursting with vibrant flavors, this Kidney Bean Soup with Lime Yogurt is the perfect comfort food that doesn’t skimp on freshness. Simmered with aromatic spices like cumin, paprika, and optional cayenne for a hint of heat, this kidney bean-based soup boasts a rich, creamy texture achieved through partial blending. The real star of the dish is the tangy lime yogurt topping, which adds a zesty, cooling contrast to the warm, spiced broth. Finished with fresh cilantro and served with lime wedges, this recipe is a quick 40-minute meal that’s high in protein, vegetarian-friendly, and incredibly satisfying. Perfect as a wholesome weeknight dinner or a cozy lunch, this soup is sure to impress your taste buds with every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.25 teaspoon cayenne pepper (optional)
- 3 cups kidney beans, canned and drained
- 4 cups vegetable broth
- 1 cup diced tomatoes, canned
- 0.5 cup fresh cilantro, chopped
- 1 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cumin, paprika, and cayenne pepper (if using) to the pot. Stir to coat the onions and garlic in the spices.
Pour in the kidney beans, vegetable broth, and diced tomatoes. Stir well.
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes. Stir occasionally.
While the soup simmers, prepare the lime yogurt topping: In a small bowl, mix the Greek yogurt and lime juice until smooth. Set aside.
Once the soup is done cooking, use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the chopped cilantro, salt, and black pepper. Taste and adjust seasoning as needed.
Serve the soup hot in bowls, topped with a dollop of lime yogurt and a garnish of cilantro if desired. Add a lime wedge on the side for extra zest.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 6352 mg | 276% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 40.2 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 807 mg | 62% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5253 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
