Kidney Bean-Vegetable Soup |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A delicious soup for chilly days-or even not so chilly ones. And it's healthy too! (Moderately adapted from a recipe on .) Note: The sodium-free and low-sodium items in this recipe can be replaced with their higher sodium counterparts-just add less additional salt. Ingredients:
1 tablespoon olive oil |
1 yellow onion, chopped |
1 garlic clove, minced |
2 carrots, chopped |
2 teaspoons sodium-free chili powder |
1 teaspoon ground cumin |
4 cups low-sodium low-fat chicken broth |
2 (15 ounce) cans low-sodium kidney beans, rinsed and drained |
1 cup frozen whole kernel corn |
1/4 teaspoon fresh ground black pepper |
1 (14 1/2 ounce) can low-sodium stewed tomatoes |
salt, to taste |
Directions:
1. Heat a large pot over medium heat, and warm olive oil.
2. Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
3. Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
4. Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
5. While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
6. Add salt to taste.
7. Reduce heat, cover, and simmer for about 15 minutes.
8. Let cool a bit before serving.
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