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.

Ingredients

4 serv.

olive oil↗1 tablespoon
yellow onion↗1
chopped
garlic clove↗1
minced
carrots↗2
chopped
chili powder↗2 teaspoons
sodium-free
ground cumin↗1 teaspoon
low-sodium low-fat chicken broth↗4 cups
low-sodium kidney beans↗2 ounces
rinsed and drained
frozen whole kernel corn↗1 cup
fresh ground black pepper↗1⁄4 teaspoon
low-sodium stewed tomatoes↗1 ounce
salt↗
to taste

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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