Multi-Bean Soup With Carmelized Onions

• 1 tablespoon Mazola Corn Oil
• 2 yellow onions medium, thinly sliced, about 2 cups
• 15 ounces kidney beans can no-salt-added, rinsed and drained
• 15 ounces no salt added lima beans rinsed and drained
• 15 ounces no-salt-added black beans rinsed and drained
• 15 ounces no salt added navy beans rinsed, drained, and slightly mashed
• 6 cups fat-free low-sodium chicken broth
• 1 cup baby carrots
• 1/4 cup imitation bacon bits
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 2 Spice Islands Bay Leaves

1. Heat a Dutch oven or stockpot over medium-high heat. Add the oil and swirl to coat the bottom. Cook the onions for 9 to 10 minutes, or until golden brown, stirring constantly. (Watch carefully so they don't burn.)
2. Stir in the remaining ingredients. Bring to a simmer, stirring constantly. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, to blend flavors.
3. To serve, remove the bay leaves. Ladle the soup into bowls.
4. Dietary Exchanges: 1 1/2 starch, 1 vegetable, 1 very lean meat. This recipe is brought to you by Mazola. Recipe 2005 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.

corn oil, yellow onions, kidney beans, salt, salt, salt, chicken broth, baby carrots, bacon bits, balsamic vinegar, salt, spice

Taken from www.yummly.com/recipe/Multi-Bean-Soup-with-Carmelized-Onions-1278140 (may not work)