Spicy Black and Red Bean Soup
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"Simple to prepare! Throw it in your crock pot in the morning, and it will be done when you get home from work! I use fat-free, low-sodium chicken broth, and no-salt-added diced tomatoes."
Original recipe yield: 10 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 1 Hour 10 Minutes
- Ready In:
- 1 Hour 25 Minutes
- Servings:
- 10
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INGREDIENTS:
- 1 tablespoon vegetable oil
- 1 1/2 cups chopped onion
- 1 1/4 cups sliced carrots
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 teaspoons white sugar
- 1 (16 ounce) package frozen shoepeg corn
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (4 ounce) can diced green chiles
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DIRECTIONS:
- Heat the oil in a large Dutch oven over medium-high heat until hot. Add onion, carrot, and garlic; saute 5 minutes. Stir in broth, sugar, corn, beans, tomatoes, and chilies; bring to a boil. Cover, reduce heat, and simmer 2 hours.
- This soup can also be prepared in a crock pot. Combine everything in the pot, and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.
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