Lunch: Spicy Black and Red Bean Soup

Recipe by Chelsea 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

Instructions

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.

Add a review for Spicy Black and Red Bean Soup