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Spicy Black and Red Bean Soup Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h 10 m
  • Ready In1 h 25 m
  • 1Heat 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.
  • 2This 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.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup
Ingredients
  • 10 servings
  • 172 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    172
    9%
  • Fat:
    2.5
    4%
  • Carbs:
    29.9
    10%
  • Protein:
    8.4
    17%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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