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Lunch recipe · from the recipe book

Spiced Kidney Bean and Butternut Tomato Soup

A hearty tomato broth thick with tender kidney beans, sweet butternut squash and parsnip-like carrot, warmed with smoked paprika, cinnamon and a touch of chili, finished with a cool dollop of yogurt.

Spiced Kidney Bean and Butternut Tomato Soup

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium150 gRed oniondiced
  • 4 cloves12 gGarlicminced
  • 3¼ cups cubed450 gButternut squash, peeledcut into 3/4-inch cubes
  • 2 medium120 gCarrotssliced into coins
  • 1 medium120 gRed bell pepperdiced
  • 2 tbsp32 gTomato paste
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • ½ tsp1 gGround cinnamon
  • 1⅛ tsp3 gChili powder
  • 14½ oz411 gDiced tomatoes, canned
  • 3 cups480 gKidney beans, canned, drained and rinsed
  • 3 cups700 gWater
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ lime, juiced20 gLime juice
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare all vegetables first: dice the red onion and red bell pepper, mince the garlic, cube the butternut and slice the carrot.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the red onion and cook 5 minutes until soft.
  3. Add the garlic and red bell pepper and cook 2 minutes.
  4. Stir in the tomato paste, smoked paprika, cumin, cinnamon and chili powder; cook 1 minute until fragrant and darkened.
  5. Add the butternut and carrot and stir to coat in the spice paste.
  6. Pour in the canned tomatoes and water, scraping up any browned bits. Bring to a boil, then cover and simmer 20 minutes.
  7. Add the kidney beans, salt and black pepper. Simmer uncovered 15 minutes until the squash is very tender and the broth thickens slightly.
  8. Using a spoon, mash about a quarter of the squash and beans against the side of the pot to give the soup body, leaving the rest chunky.
  9. Stir in the lime juice.
  10. Ladle into bowls and top each with a quarter of the Greek yogurt and a quarter of the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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