Spicy Black and Red Bean Soup recipe

10 servings

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

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.