Corn and Kidney Bean Soup Recipe

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Ingredients:

Serving

2 (15 oz) cans red kidney beans, drained and rinsed
1 (10 oz) package frozen corn kernels, thawed and drained
1 tbsp vegetable oil
1 small green bell peppers (about 1/2 cup) or 1 small red bell pepper, cored, seeded, and chopped ( about 1/2 cup)
1/4 cup finely chopped yellow onion
1 large garlic clove, finely chopped
1 (28 oz) can diced tomatoes, drained
1 3/4 cups beef stock
1 1/2 cups tomato juice
1 tbsp chili powder
1 tsp ground cumin
4 oz shredded cheddar cheese (about 1 cup)
tortilla chips

Directions:

In a 6-quart Dutch oven, heat the oil over moderate heat for 1 minute. Add the bell pepper, onion, and garlic and saute for 5 minutes, or until the onion is translucent. Add the beans, tomatoes, stock, tomato juice, and corn. Stir in the chili powder and cumin.
Bring the soup to a boil over high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 minutes.
Ladle soup into individual soup bowls and sprinkle each with some of the cheese. Serve immediately with tortilla chips or warm flour tortillas, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	147.96 Kcal (619 kJ)
Calories from fat	83.82 Kcal
		% Daily Value*
Total Fat	9.31g	14%
Cholesterol	19.85mg	7%
Sodium	305.69mg	13%
Potassium	391.44mg	8%
Total Carbs	8.79g	3%
Sugars	4.3g	17%
Dietary Fiber	1.73g	7%
Protein	8.03g	16%
Vitamin C	27.6mg	46%
Vitamin A	0.4mg	14%
Iron	7.5mg	42%
Calcium	164.2mg	16%

Amount Per 100 g
Calories	75.36 Kcal (316 kJ)
Calories from fat	42.69 Kcal
		% Daily Value*
Total Fat	4.74g	14%
Cholesterol	10.11mg	7%
Sodium	155.69mg	13%
Potassium	199.37mg	8%
Total Carbs	4.47g	3%
Sugars	2.19g	17%
Dietary Fiber	0.88g	7%
Protein	4.09g	16%
Vitamin C	14.1mg	46%
Vitamin A	0.2mg	14%
Iron	3.8mg	42%
Calcium	83.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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