Best 2 Kidney Bean Vegetable Soup Recipes
Indulge in a hearty and wholesome journey with our kidney bean vegetable soup, a symphony of flavors that nourishes your body and soul. This delectable soup is a delightful blend of tender kidney beans, an array of vibrant vegetables, and a rich, savory broth that will warm you from the inside out. With its vibrant colors and enticing aroma, this soup is a feast for the eyes and the taste buds. Discover variations of this classic recipe, including a vegan version that caters to plant-based preferences, as well as a slow-cooker adaptation for effortless preparation. Embark on a culinary adventure with our kidney bean vegetable soup, and experience the goodness of wholesome ingredients coming together in perfect harmony.
Here are our top 2 tried and tested recipes!
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 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.
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and tomatoes.
- Don't be afraid to experiment with different spices and herbs. This is a great way to customize your soup to your own taste.
- If you want a thicker soup, add some cornstarch or flour. Just be sure to whisk it into the soup until it's completely dissolved.
- Serve your soup with a side of bread or crackers. This will help to soak up the broth and make your meal more satisfying.
Conclusion:
Kidney bean vegetable soup is a delicious and healthy meal that's perfect for a cold winter day. It's also a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #soups-stews #beans #fall #winter #stove-top #seasonal #equipment
You'll also love
