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Multi Bean Soup with Caramelized Onions

By: Mazola Corn Oil
This image courtesy of

Canned beans make this tasty soup recipe easy to prepare and enjoy. Multi Bean Soup with Caramelized Onions is a delightful bowl that will keep your family warm and content.


Additional heart healthy meal suggestions can be found at Corn oil contains the highest amount of naturally occurring plant sterols per serving compared to any other cooking oil. Corn oil, such as Mazola, contains four times as many plant sterols as olive oil and 40 percent more than canola oil. Switching to corn oil whenever you use cooking oil is a great way to add plant sterols to your diet.


Preparation Time15 min

Cooking Time20 min


  • 1 tablespoon Mazola corn oil or Mazola vegetable plus! oil
  • 2 medium yellow onions, thinly sliced
  • 1 can (15-ounces) no-salt-added black beans, rinsed and drained
  • 1 can (15-ounces) no-salt-added lima beans, rinsed and drained
  • 1 can (15-ounces) no-salt-added kidney beans, rinsed and drained
  • 1 can (15-ounces) no-salt-added navy beans, rinsed and drained
  • 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 Spice Island's bay leaves


  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 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.

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