Multi-Bean Soup with Caramelized Onions
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Category Soups Serves 12 servings
Cooking Time 00:35 Kid Friendly Yes
 
Multi-Bean Soup with Caramelized Onions
1
 
Share this recipe
Facebook Pinterest
 
Category Soups
Serves 12 servings
Cooking Time 00:35
Kid Friendly Yes
 
 
 
Mazola®
 
 
Ingredients
 
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
 
Instructions
 

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.


 
 
 
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