Multi-Bean Soup with Caramelized Onions Recipe
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Yield:
12 servings
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Total Time:
35 mins
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Prep Time:
15 mins
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Cook Time:
20 mins
Ingredients
- 1 tablespoon Mazola® Corn Oil
- 2 medium yellow onions, thinly sliced (about 2 cups salmon fillets (about 6 ounces each)
- 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
- 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
- Step 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.)
- Step 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.
- To serve, remove the bay leaves. Ladle the soup into bowls.
- 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.
