Spicy Black and Red Bean Soup Recipe

  • 1 1/2 cups onion, chopped
  • 1 1/4 cups carrots, sliced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 2 teaspoons white sugar
  • 1 package white shoepeg corn (16 ounce pkg)
  • 1 can red beans or kidney beans, drained (15.25 ounce can)
  • 1 can Black Beans (15 oz. can)
  • 1 can Mexican style stewed tomatoes (14.5 ounce can)
  • 1 can diced tomatoes, drained (14.5 ounce can)
  • 1 can chopped green chilies (4 ounce can)
Place a large Dutch oven coated with cooking spray over medium-high heat until hot.

Add onion, carrot and garlic; sauté 5 minutes.

Stir in broth, sugar, corn, beans, tomatoes and chilies; bring to a boil.

Cover, reduce heat, and simmer 2 hours.

VARIATION: 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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