Spicy black and red bean soup

By stretchina

Ingredients

• 1 1/2 cups chopped onion (You can buy frozen chopped onions)
• 1 1/4 cups sliced carrot(You can buy frozen crinkled carrots)
• 2 garlic cloves, minced
• 3 cups fat-free less sodium chicken broth
• 2 tsps. sugar
• 1 (16oz.)package frozen shoepeg white corn
• 1 (16oz.)can red beans or kidney beans, drained
• 1 (15oz.)can black beans, drained
• 1 (14.5oz.)can Mexican-style stewed tomatoes w/jalapeno peppers and spices, undrained(I use regular stewed tomatoes)
• 1 (14.5oz.)can no salt-added diced tomatoes, undrained(I use regular diced tomatoes since I don't add salt)
• 1 (4.5oz.)can chopped green chiles, undrained(I do not use any chiles)
• 1 tblsp. chilli powder

Details

Servings 10

Preparation

Step 1

Combine all ingredients in a 5 or 6 qt. electric slow cooker. Cover and cook on LOW 8 hours or on HIGH for 4 hours.

*I put 4 cups of chicken broth then I add small turkey meatballs. (You can also add browned turkey chopmeat
or small pasta to the soup)