Multi-Bean Soup with Caramelized Onions

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12 servings
1 tablespoon Mazola® Corn Oil
2 medium yellow onions, thinly sliced (about 2 cups)
15-ounce can no-salt-added kidney beans, rinsed and drained
15-ounce can no-salt-added lima beans, rinsed and drained
15-ounce can no-salt-added black beans, rinsed and drained
15-ounce can 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
1 or 2 bay leaves

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.)

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 flavours.

To serve, remove the bay leaves. Ladle the soup into bowls.

Total Time
Cook Time 15 to 20 minutes
Nutritional Facts
Total Fat grams 2.00
Saturated Fat grams 0.00
Cholesterol milligrams 0.00
Sodium milligrams 163.00
Total Carbohydrates grams 26.00
Sugar grams 6.00
Dietary Fiber grams 6.00
Protein grams 10.00
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