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Recipes - Spicy Black and Red Bean Soup

Recipe Name

Spicy Black and Red Bean Soup

Submitted by malwes
Recipe Description Vegetables lightly sauteed are combined with Mexican-style stewed tomatoes, green chilies and corn in this recipe using canned black and kidney beans."
Quantity 10 Quantity Unit servings Servings  
Prep Time (minutes) 15 Cook Time (minutes) 70 Ready In (minutes) 85
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
tablespoonoil, canola
1
1/2
cup, choppedOnion, chopped
1
1/4
cup, strips or slicesCarrots, raw
2
clovesgarlic minced
3
cupsChicken broths
2
teaspoonssugar
1
1/2
package (10 oz)corn, frozen organic
1
can (15 oz)kidney beans, organic
1
can (15 oz)black beans, canned, Bush's
1
can (14 oz), ready-to-serveTomatoes, canned, diced, Italian-style
1
can (15 oz)Tomato products, canned, diced
4
tablespoonsGreen chiles, 4 oz canned chopped with liquid
Steps
Sequence Step
1Heat the oil in a large Dutch oven over medium-high heat until hot. Add onion, carrot, and garlic; saute 5 minutes. Stir in broth, sugar, corn, beans, tomatoes, and chilies; bring to a boil. Cover, reduce heat, and simmer 2 hours. This soup can also be prepared in a crock pot. Combine everything in the pot, and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.






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