Spicy Black and Red Bean Soup |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 10 |
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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. 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 |
Directions:
1. 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.
2. 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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