Kidney Bean-Vegetable Soup

"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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photo by HeathersKitchen photo by HeathersKitchen
photo by HeathersKitchen
Ready In:
1hr
Ingredients:
12
Yields:
8 cups
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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
     
  3. 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!
     
  4. 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]
     
  5. 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
     
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RECIPE SUBMITTED BY

<p>I am (and have always been) a So Cal Gal: &nbsp;living in sundresses &amp; flip-flops, happily married to my college&nbsp;&hearts; sweetheart &hearts;, and the proud mom of three adorable (!!!) little doggie daughters--Gidget, Dottie, and Lilly.&nbsp; Life is good (except when it includes earthquakes)!&nbsp; <img title=Cool src=/tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool /></p>
 
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