Corn and Kidney Bean Soup Recipe

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Corn and Kidney Bean Soup
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  1. In a 6-quart Dutch oven, heat the oil over moderate heat for 1 minute. Add the bell pepper, onion, and garlic and saute for 5 minutes, or until the onion is translucent. Add the beans, tomatoes, stock, tomato juice, and corn. Stir in the chili powder and cumin.
  2. Bring the soup to a boil over high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 minutes.
  3. Ladle soup into individual soup bowls and sprinkle each with some of the cheese. Serve immediately with tortilla chips or warm flour tortillas, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 147.96 Kcal (619 kJ)
Calories from fat 83.82 Kcal
% Daily Value*
Total Fat 9.31g 14%
Cholesterol 19.85mg 7%
Sodium 305.69mg 13%
Potassium 391.44mg 8%
Total Carbs 8.79g 3%
Sugars 4.3g 17%
Dietary Fiber 1.73g 7%
Protein 8.03g 16%
Vitamin C 27.6mg 46%
Vitamin A 0.4mg 14%
Iron 7.5mg 42%
Calcium 164.2mg 16%
Amount Per 100 g
Calories 75.36 Kcal (316 kJ)
Calories from fat 42.69 Kcal
% Daily Value*
Total Fat 4.74g 14%
Cholesterol 10.11mg 7%
Sodium 155.69mg 13%
Potassium 199.37mg 8%
Total Carbs 4.47g 3%
Sugars 2.19g 17%
Dietary Fiber 0.88g 7%
Protein 4.09g 16%
Vitamin C 14.1mg 46%
Vitamin A 0.2mg 14%
Iron 3.8mg 42%
Calcium 83.6mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
  • 4

Good Points

  • saturated fat free,
  • low cholesterol

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