✶ Recipe KIDNEY BEAN-VEGETABLE SOUP

TESTED & PERFECTED KIDNEY BEAN-VEGETABLE SOUP Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

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

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.

by: So Cal Gal