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Kidney Bean Soup With Lime-Yogurt

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“From I never thought of pureeing kidney beans for soup! The first time I prepared this I used freshly cooked kidney beans.”

Ingredients Nutrition


  1. First prepare lime yogurt by combining the yogurt, lime juice, and cilantro in separate small bowl. Mix well and refrigerate until ready to serve.
  2. Heat 1 tablespoon olive oil in medium soup pot. Sauté onion in olive oil over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, carrots, celery, and continue to sauté for another minute.
  3. Add broth, tomato paste, kidney beans, and spices. Bring to a boil. Once it comes to a boil, reduce heat to medium low and simmer uncovered for another 15-20 minutes, or until vegetables are tender.
  4. Blend soup using an immersion blender. Season with salt and pepper to taste and adjusting other seasonings if necessary.
  5. Ladle soup into serving bowls. Top each serving with a spoonful of lime yogurt and any of the garnishes of your choice.

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