Spicy Black and Red Bean Soup

Spicy Black and Red Bean Soup

Rated: Submitted By: Chelsea Photo By: adaghst Prep Time: 15 Minutes Cook Time: 1 Hour 10 Minutes Ready In: 1 Hour 25 Minutes Servings: 10

"Vegetables lightly sauteed are combined with Mexican-style stewed tomatoes, green chilies and corn in this recipe using canned black and kidney beans."

INGREDIENTS:

1 tablespoon vegetable oil 1 1/2 cups chopped onion 1 1/4 cups sliced carrots 2 cloves garlic, minced 3 cups chicken broth 2 teaspoons white sugar 1 (16 ounce) package frozen shoepeg corn

1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can Italian-style stewed tomatoes 1 (14.5 ounce) can diced tomatoes, drained 1 (4 ounce) can diced green chiles

DIRECTIONS:

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.
2.	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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Printed from Allrecipes.com 1/6/2010

I did this in my crockpot and added a can of creamed corn, cumin, chili powder, and cajun seasoning. I also added Andouille Sausage. I also only used one can of tomatoes.  I ate it with lite sour cream, shredded cheese and a flour tortilla on the side. YUMMO! The soup with sausage is 6 points... without, it is 3 points.