Soups - Spicy Black and Red Bean Soup (Cooking Light Magazine)

By chlovett10

Ingredients

• Cooking spray
• 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 oz) package frozen shoepeg white corn
• 1 (15 oz) can red beans or kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 (14.5 oz) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
• 1 (14.5oz) can no-salt-added diced tomatoes, undrained
• 1 (4.5 oz) can chopped green chiles

Preparation

Step 1

To use a slow cooker, combine everything in the pot and cook on HIGH for the first hour; then turn temperature down to LOW and cook 7 more hours.

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. Yield: 10 servings (serving size: 1 cup).