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SPICY BLACK & RED BEAN SOUP
  • 1 1/2 cups chopped onion
  • 1 1/4 cups sliced carrot
  • 2 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 2 teaspoons sugar
  • 1 (16-ounce) package frozen shoepeg white corn
  • 1 (15-ounce) can red beans or kidney beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (4.5-ounce) can chopped green chiles
  1. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add onion, carrot, and garlic; saute 5 minutes. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours.
  2. To use a slow cooker, combine everything in the pot, and cook on high for the first hour; then turn the temperature down to low, and cook 7 more hours.

 

 
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