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
CuisineCourse
MethodDish
Interest Group

Ingredients

 Red kidney beans1 Can (10 oz) (Drained)
 Chopped onion1 Cup (16 tbs)
 Chopped celery1 Cup (16 tbs)
 Garlic2 Clove (10 gm), finely chopped
 Reduced calorie margarine1 Tablespoon
 Chicken broth2 Cup (32 tbs)
 Salt1⁄2 Teaspoon
 Ground cumin1 Teaspoon
 Chili powder1 Teaspoon
 Ground thyme1⁄4 Teaspoon
 Lemon juice1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1162 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2519 mg105%

Total Carbohydrates 204 g68.1%

Dietary Fiber 50.2 g200.7%

Sugars 17.9 g

Protein 70 g140.2%

Vitamin A 52.2% Vitamin C 70.3%

Calcium 40.6% Iron 129.2%

*Based on a 2000 Calorie diet

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.
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