Multi-Bean Soup with Caramelized Onions Recipe

  • Yield:

    12 servings

  • Total Time:

    35 mins

  • Prep Time:

    15 mins

  • Cook Time:

    20 mins


  • 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


  1. 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.)
  2. 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.
  3. To serve, remove the bay leaves. Ladle the soup into bowls.
  4. 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.