Spicy Black and Red Bean Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 172 Calories

Ingredients

• 2 teaspoons white sugar
• 1 tablespoon vegetable oil
• 1 (4 ounce) can diced green chiles
• 1 ½ cups chopped onion
• 2 cloves garlic, minced
• 3 cups chicken broth
• 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 ¼ cups sliced carrots
• 1 (16 ounce) package frozen shoepeg corn
• 1 (14.5 ounce) can diced tomatoes, drained

Recipe Instructions

Step 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.

Step 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.