Kidney Bean-Vegetable Soup

Name: Kidney Bean-Vegetable Soup
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

12 ingredients

8 steps

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.