Kidney Bean-Vegetable Soup

Submitted by So Cal Gal

"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."

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 8 cups
• Serves: 4

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.

Reviews

[HeathersKitchen]

Lovely veggie soup! I enjoyed the chili powder and cumin very much. The beans added a nice meatiness and the corn added the crunch that I love! Lots of flavors and textures to keep this soup interesting. The only change I made was to add one diced potato. It was looking lonely and was begging to be put into the pot! Thanks, I really enjoyed this recipe!

 

[mwoodxmn]

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

 

[Holly1026]

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!

 

[Sydney Mike]

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]

 

[Cilantro in Canada]

Excellent soup and so easy to make. I did not puree the beans, just the tomatoes. To make the soup a little thicker, I added a handful of barley. I also left out the cumin because I do not like it. This soup has so much flavour, it is wonderful. Thanks for the recipe