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 Prep Time (minutes) 15 Cook Time (minutes) 70 Ready In (minutes) 85

Ingredients Amount Measure 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 Steps Sequence Step 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.