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Vegetable and kidney bean soup

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    Vegetable and kidney bean soup Heart Smart Gluten Free Low Sodium

    This high-fiber soup is packed with gut-friendly nutrients. The fiber will help keep you feeling full and satisfied too! 


    2 tablespoons canola oil
    1 tablespoon unsalted butter
    4 cloves garlic, minced
    1 cup diced onion
    2 medium carrots, cut into 1/4-inch coins
    2 medium celery stalks, cut into 1/4-inch pieces
    2 tablespoons chopped fresh parsley
    1 teaspoon fresh rosemary (leaves and tender stems)
    1/4 teaspoon freshly ground black pepper
    1/2 cup frozen corn, thawed
    2 15-ounce cans low-sodium red kidney beans
    1 medium head cauliflower, hard stems removed and coarsely chopped
    6 cups low-sodium chicken broth


    1. In a large pan, heat oil and butter over medium-high heat. Add garlic, onion, carrots, celery, parsley, rosemary and black pepper. Stir. Cook for 3 to 4 minutes.
    2. Add corn, beans and cauliflower. Stir. Cook 2 to 3 minutes.
    3. Add broth, stir and bring to a boil. Reduce heat to a simmer and allow to cook for 20 to 30 minutes.
    4. Allow to cool slightly and enjoy warm.

    Makes 6 servings

    Recipe contains: milk

    Carb choices per serving: 2


    You can also add some hot sauce or red pepper flakes if you’d like to add some “heat” to this soup!

    Nutrition Facts