Spicy Black-And-Red Bean Soup*

By mamapig

Ingredients

• 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 jalapeño peppers and spices, undrained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (4.5-ounce) can chopped green chiles
• Cooking spray

Details

Servings 10

Preparation

Step 1

Place a lg Dutch oven coated with cooking spray over medium-high heat until hot. Add onion, carrot, and garlic; sauté 5 minutes. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours.

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