Kidney Bean Vegetable Soup

June 22, 2022

Kidney Bean Vegetable Soup (Recipe)


✅ 1 tablespoon extra virgin olive oil (I use Kasandrinos)

✅ 1/4 cup chopped fresh spinach

✅ 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


1️⃣ Heat a large pot over medium heat, and warm olive oil.

2️⃣ Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).

3️⃣ Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.

4️⃣ Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.

5️⃣ 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.

6️⃣ Add salt to taste.

7️⃣ Reduce heat, cover, and simmer for about 15 minutes.

8️⃣ Let cool a bit before serving.


Servings : 4
Ready in : 60 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean

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