Spicy Black and Red Bean Soup

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* Exported from MasterCook *

 

Spicy Black and Red Bean Soup

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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cooking spray

1 1/2 cups chopped onion

1 1/4 cups sliced carrot

2 garlic cloves -- minced

3 cups vegetable broth

2 teaspoons sugar

1 16 oz package frozen shoepeg white corn

1 15 oz can red beans or kidney beans -- drained

1 15 oz can black beans -- drained

1 14.5 oz can Mexican-style stewed tomatoes with

jalapeno peppers and spices -- undrained

1 14.5 oz can no-salt-added diced tomatoes -- undrained

1 4.5 oz can chopped green chiles

 

Slow Cooker Directions: Combine everything in the pot, and cook on high for the

first hour; then turn the temperature down to low, and cook 7 more hours.

 

Non-Slow Cooker Directions: Place a large Dutch oven coated with cooking spray

over medium-high heat until hot. Add onion, carrot, and garlic; saute 5 minutes.

Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat,

and simmer 2 hours.

 

Source:

" http://www.cookinglight.com "

S(MC Formatted by:):

" Karen C. Greenlee "

 

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Per Serving (excluding unknown items): 315 Calories; 2g Fat (6.6% calories from

fat); 16g Protein; 61g Carbohydrate; 12g Dietary Fiber; 1mg Cholesterol; 667mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 3449 3815 0 213 26427 0