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

First Published: 09/11/2017
Last Reviewed: 09/11/2017

vegetable and kidney bean soup recipe
You can also add some hot sauce or red pepper flakes if you’d like to add some “heat” to this soup!
vegetable and kidney bean soup nutrition label