Spicy Black-and-Red Bean Soup

Spicy Black-and-Red Bean Soup
Photo by JIM BATHIE

Ingredients

  • 2 teaspoons sugar
  • Cooking spray
  • 2 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 1 (15-ounce) can red beans or kidney beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1 ½ cups chopped onion
  • + 5 more ingredients
    • 1 (16-ounce) package frozen shoepeg white corn
    • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
    • 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
    • 1 ¼ cups sliced carrot
    • 1 (4.5-ounce) can chopped green chiles

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.

View full recipe at My Recipes

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