Ingredients
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1
-
1
-
1
-
2
-
2
-
1
-
4
-
2
-
1
-
1/4
-
-
-
-
-
Directions
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.,Delicious, healthy, budget friendly, and quick!! This will be a staple in my household. Thank you!,This was the basis of the large pot of soup. used one can of red kidney and one can of white kidney beans. used pureed tomatoes as we had no stewed I also added a couple of sauteed chopped zucchini and golden potatoes, and a bag of penne pasta. And, used Italian herbs in place of the cumin and chili powder. Finally, instead of cooking for 15 minutes, I brought to a boil and cooked the pasta halfway and let simmer for 30-45 minutes. Much of the water was absorbed by the pasta, so it has a stew consistency more than a soup. I tried a cup with some Parmesan cheese and it is deeee-licous! This will be great for these cold rainy days.
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Steps
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1
Done
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Heat a Large Pot Over Medium Heat, and Warm Olive Oil. |
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2
Done
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Add Chopped Yellow Onion, Minced Garlic, and Chopped Carrots; Then Cook, Stirring as Necessary, Until Tender (about 5 Minutes). |
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3
Done
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Add Chili Powder and Ground Cumin; and Cook, Stirring Constantly, For 60 Seconds. |
|
4
Done
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Add Chicken Broth, 1 Can of Kidney Beans, Frozen Whole Kernel Corn, and Freshly Ground Black Pepper; and Bring to a Boil. |
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5
Done
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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. |
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6
Done
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Add Salt to Taste. |
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7
Done
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Reduce Heat, Cover, and Simmer For About 15 Minutes. |
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8
Done
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Let Cool a Bit Before Serving. |
