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Multi-Bean Soup with Caramelized Onions

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

12 SERVINGS

Total Time Icon

TOTAL TIME

35 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 1 tablespoon Mazola Canola 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:

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