KIDNEY BEAN-VEGETABLE SOUP
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
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 SOUP
This is a very easy to prepare and tasty recipe. I work and go to school full time so dont have time to prepare fancy stuff. This hardly takes half hour to prepare and very filling and delicious. I got this from a turkish friend of mine, but am not sure if its turkish.Dont matter, taste good enough to me.
Provided by Viva Forever
Categories Beans
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a pan and add chopped onions.
- Once the onions are translucent and soft, add the ginger, garlic, cumin seeds and parsley.
- Cook until fragrant.
- Now, add the salsa, tomato paste,alongwith some water,kidney beans plus the liquid (about half cup liquid).
- Add salt and pepper to taste.
- Simmer until thick enough.
- Serve warm with thick crusty bread.
Nutrition Facts : Calories 474.8, Fat 28.8, SaturatedFat 3.8, Sodium 1608.1, Carbohydrate 45.6, Fiber 12.2, Sugar 12.7, Protein 13.8
KIDNEY BEAN VEGETABLE SOUP
"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
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.
KIDNEY BEAN SOUP (FOR ONE)
Make and share this Kidney Bean Soup (For One) recipe from Food.com.
Provided by KT_Z4571
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine kidney beans and salsa in a small microwavable bowl.
- Sprinkle with both cheese. Heat in the microwave for 2 minutes, or until the cheese is melted and the soup is heated through. Can stir if desired.
Nutrition Facts : Calories 288.4, Fat 9.2, SaturatedFat 5, Cholesterol 25.9, Sodium 1357, Carbohydrate 35.5, Fiber 10.1, Sugar 6.9, Protein 18.5
KIDNEY BEAN SOUP RECIPE - (4.7/5)
Provided by klgettins
Number Of Ingredients 17
Steps:
- 1) Go over dry beans and sort out any debris. Soak dried beans overnight in 3 cups of cold water per cup of beans. 2) Drain beans and add them to a pot with water that covers the beans by a few inches. Bring to a simmer for an hour and skim of any foam that forms. 3) Let your beans cool a bit and strain them. Feel free to save some of the bean water for the soup. 4) To make soup, add oil to a large heavy pan and once it's hot, add onions over medium heat. Cook for about 15 minutes until they are soft. Then add pepper and garlic and cook for another minute. 5) Next stir in all the spices followed by the beans, tomatoes, and tomato paste. 6) Add liquid to the pot and bring to a simmer. Simmer for 30 minutes, covered. 7) Use a blender (Emersion works best) to puree the soup to a almost smooth consistency. 8) Serve soup with guacamole topping.
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