Best Kidney Bean Vegetable Soup Recipes

KIDNEY BEAN-VEGETABLE SOUP

Kidney Bean-Vegetable Soup image

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.

Provided by So Cal Gal

Categories Beans

Time 1h

Yield 8 cups, 4 serving(s)

Number Of Ingredients 12

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

Steps:

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.

KIDNEY BEAN VEGETABLE SOUP

Kidney Bean Vegetable Soup image

"My family loves this vegetable soup," pens Lillian Palko from her Napa, California home. Chock-full of kidney beans, celery, spinach, carrots, zucchini and tomatoes, the comforting broth is ideal to serve on cool autumn days with a loaf of crusty bread or warm biscuits.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 medium zucchini, cubed
1 medium carrot, diced
2 celery ribs, chopped
3 green onions, sliced
1/4 cup chopped fresh spinach
3 tablespoons quick-cooking barley
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/4 cup minced fresh parsley
1 garlic clove, minced
1/2 teaspoon garlic salt
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender. Add the tomatoes; heat through.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 939mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein.