Kidney Bean and Vegetable Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| 1 yellow onion | Washed, peeled and chopped |
| 2 garlic cloves | Washed, peeled and minced. |
| 3 carrots | Washed, peeled and chopped |
| 2 teaspoons chili powder | |
| 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 |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 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. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
