Kidney Bean-Vegetable Soup

Total Time
Prep 25 mins
Cook 35 mins

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 Nutrition


  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.
Most Helpful

Prepared as directed __ easy and quick __ chili powder provides a nice bit of heat on a cold day __ great served with a crusty french baquette for dipping & soaking up the liquid

mwoodxmn January 21, 2013

Made this last night and added 1can black beans, un-pureed, and added 4oz bowtie pasta and 8oz of sliced mushrooms---it was yummy and very satisfying on a cold November evening, not to mention QUICK!!! Will definitely be making again, could add rice next time too! Anyway, doctor it up how you like, the basic recipe is great!

Holly1026 November 13, 2012

A VERY TASTY SOUP, & easy to make, too! I did cut the cumin back to less than 1/2 teaspoon, & used lemon pepper to season! When it comes to using canned anything, I'm always for the low-sodium verion! A great recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike September 23, 2008