Spicy Black and Red Bean Soup

By karen1

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-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

Preparation

Step 1

Place a large 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 temperature down to LOW, and cook 7 more hours.

To use slow cooker combine everything in pot and cook on high for 1st hour then turn to low and cook 7 more hours.