Kidney Bean-Vegetable Soup

Recipe by So Cal Gal
READY IN: 1hr
SERVES: 4
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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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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