Kidney Bean-Vegetable Soup

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 1 garlic clove, minced
• 2 carrots, chopped
• 2 teaspoons sodium-free chili powder
• 1 teaspoon ground cumin
• 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

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.

olive oil, yellow onion, garlic, carrots, chili powder, ground cumin, lowsodium, kidney beans, kernel corn, fresh ground black pepper, tomatoes, salt

Taken from www.food.com/recipe/kidney-bean-vegetable-soup-234605 (may not work)