Red Kidney Bean Soup Recipe
Red Kidney Bean Soup is a healthy soup. The chicken broth with lemon juice gives the Red Kidney Bean Soup a added tangy flavour.
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Red kidney beans | 1 Can (10oz), drained | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 1 tablespoon reduced calorie margarine | ||
| Chicken broth | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Ground thyme | 1/4 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
Directions
Place 1/2 of the beans and reserved liquid in blender container.
Cover and blend on high speed until almost smooth, about 1 minute.
Microwave onion, celery and garlic in margarine in 2 quart microwavable casserole uncovered on high 2 minutes; stir.
Microwave until onion is tender, 1 to 2 minutes longer.
Stir in remaining ingredients except lemon juice.
Cover tightly and microwave 5 minutes; stir.
Cover and microwave until hot and bubbly, 5 to 7 minutes longer.
Stir in lemon juice.
Cover and blend on high speed until almost smooth, about 1 minute.
Microwave onion, celery and garlic in margarine in 2 quart microwavable casserole uncovered on high 2 minutes; stir.
Microwave until onion is tender, 1 to 2 minutes longer.
Stir in remaining ingredients except lemon juice.
Cover tightly and microwave 5 minutes; stir.
Cover and microwave until hot and bubbly, 5 to 7 minutes longer.
Stir in lemon juice.
Chef
