Kidney Bean-Vegetable Soup

5.0(10)

A delicious soup for chilly days--or even not so chilly ones. And it's healthy too! (Moderately adapted from a recipe on allrecipes.com.) Note: The sodium-free and low-sodium items in this recipe can be replaced with their higher sodium counterparts--just add less additional salt.

by So Cal Gal·published 2007-06-13

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Beans

Servings

8 cups, 4 serving(s)

Total time

prep 25 min

Calories / serving

399 kcal

Ingredients (12)

serves

1 tablespoon olive oilolive-oil
1 yellow onion, choppedonion
1 garlic clove, mincedgarlic
2 carrots, choppedcarrot
2 teaspoons sodium-free chili powder
1 teaspoon ground cumincumin
4 cups low-sodium low-fat chicken brothchicken-broth
2 (15 ounce) cans low-sodium kidney beans, rinsed and drainedkidney-beans
1 cup frozen whole kernel corncorn
1/4 teaspoon fresh ground black pepperpepper
1 (14 1/2 ounce) can low-sodium stewed tomatoesstewed-tomatoes
salt, to tastesalt

Instructions (8 steps)

01Heat a large pot over medium heat, and warm olive oil.
02Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
03Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.

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Rich recipe — supports nutrition-aware planning.