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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | oil, canola | 1 1/2 | cup, chopped | Onion, chopped | 1 1/4 | cup, strips or slices | Carrots, raw | 2 | cloves | garlic minced | 3 | cups | Chicken broths | 2 | teaspoons | sugar | 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-serve | Tomatoes, canned, diced, Italian-style | 1 | can (15 oz) | Tomato products, canned, diced | 4 | tablespoons | Green chiles, 4 oz canned chopped with liquid |
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Steps
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Sequence
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Step
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| | 1 | Heat 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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