Spiced Red and Black Bean Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This is an inexpensive soup and easy that can be easily doubled for a larger crowd. I wasn't sure how I was going to like it, but after making it, discovered that it was much better tasting than the recipe looked. I serve it with hot cornbread and I bet it would also be good with fried cornbread. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1 1/2 cups carrots, chopped in chunks |
2 (10 ounce) cans rotel tomatoes & chilies |
2 cups tomatoes, finely chopped (or you can use a can of diced tomatoes if you like) |
1 (12 ounce) can spicy vegetable juice (v8) |
2 (10 ounce) cans white shoepeg corn, drained |
1 (16 ounce) can red kidney beans, drained |
1 (16 ounce) can black beans, drained |
1 (14 ounce) can beef broth |
1 garlic clove, minced |
Directions:
1. In a large pot, heat olive oil over medium heat and saute onion, carrots, and garlic for 4 minutes.
2. Add all remaining ingredients and heat through.
3. Cook over low heat for approximately 2 hours to allow the flavors to blend.
4. Keep hot until ready to serve.
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