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Kidney Bean-Vegetable Soup

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“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.”
READY IN:
1hr
SERVES:
4
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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