Kidney beans are great source of plant based protein. They are high in complex carbs and fiber and low in fat. This soup is a tasty way to enjoy kidney beans. It has simple flavours, which can be easily customized to suit your taste buds. I have used carrots along with kidney beans which gives soup a good flavour. This soup is warm and comforting, perfect for winters.

Kidney Bean Soup Recipe Servings : 2 Prep : 10 min Cook : 25 min Total : 40 min Print This By: Cooking Healthy Ingredients 1 Medium onion, chopped

1 Medium carrot, chopped

2 Medium cloves garlic, grated

2 Tablespoons Tomato paste or ½ Cup Tomato puree

1 Teaspoon Ground cumin

2 Teaspoons Red chilli powder

1 Teaspoon Dried oregano

2 Cups Cooked red kidney beans

2 Cups Water

2 Teaspoons Oil

2 Teaspoons Lime juice

Salt and pepper to taste Directions Step 1 Heat oil in medium-sized soup pot. Sauté onion over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, carrots, tomato paste, and continue to sauté for another minute.

Step 2 Add water, 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.

Step 3 Add the lime juice and season with salt and pepper to taste.

Step 4 Blend soup. Be careful to start blender on low speed so hot soup does not erupt and burn you. And make sure you don’t fill blender more than half full.

Step 5 Pour into serving bowls and enjoy!