Spicy Black and Red Bean Soup Recipes
Ingredients
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1 tablespoon vegetable oil
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1 1/2 cups chopped onion
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1 1/4 cups sliced carrots
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2 cloves garlic, minced
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3 cups chicken broth
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2 teaspoons white sugar
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1 (16 ounce) package frozen shoepeg corn
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1 (15 ounce) can kidney beans, drained and rinsed
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1 (15 ounce) can black beans, rinsed and drained
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1 (14.5 ounce) can Italian-style stewed tomatoes
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1 (14.5 ounce) can diced tomatoes, drained
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1 (4 ounce) can diced green chiles
Directions
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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.
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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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