Spicy Black and Red Bean Soup recipe
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Ingredients
- 1 tablespoon vegetable oil 1 ½ cups chopped onion 1 ¼ 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
Nutrition Info
- 172.4 caloriescarbohydrate: 29.9 gcholesterol: : -fat: 2.5 gfiber: 7.9 gprotein: 8.4 gsaturatedFat: 0.3 gservingSize: -sodium: 774.7 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Spicy Black and Red Bean Soup
Directions
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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.