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    You are in: Home / Recipes / Kidney Bean-Vegetable Soup Recipe
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    Kidney Bean-Vegetable Soup

    Kidney Bean-Vegetable Soup. Photo by Heather'sKitchen

    1/1 Photo of Kidney Bean-Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    25 mins

    35 mins

    So Cal Gal's Note:

    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.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat a large pot over medium heat, and warm olive oil.
    2. 2
      Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
    3. 3
      Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
    4. 4
      Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
    5. 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. 6
      Add salt to taste.
    7. 7
      Reduce heat, cover, and simmer for about 15 minutes.
    8. 8
      Let cool a bit before serving.

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    Ratings & Reviews:

    • on January 21, 2013

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2012

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2008

      55

      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]

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Kidney Bean-Vegetable Soup

    Serving Size: 1 (358 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 399.4
     
    Calories from Fat 47
    11%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 29.9 mg
    1%
    Total Carbohydrate 71.7 g
    23%
    Dietary Fiber 19.1 g
    76%
    Sugars 3.3 g
    13%
    Protein 21.6 g
    43%

    The following items or measurements are not included:

    sodium-free chili powder

    low-sodium low-fat chicken broth

    low-sodium stewed tomatoes

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