Kidney Bean-vegetable Soup

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

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

Recipe

• 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.