Spicy Black-and-Red Bean Soup

Spicy Black-and-Red Bean Soup Recipe
JIM BATHIE

To use a slow cooker, 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.

Yield:

10 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 152
Caloriesfromfat 5 %
Fat 0.8 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 7.8 g
Carbohydrate 30.8 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 374 mg
Calcium 52 mg

Ingredients

Cooking spray
1 1/2 cups chopped onion
1 1/4 cups sliced carrot
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
2 teaspoons sugar
1 (16-ounce) package frozen shoepeg white corn
1 (15-ounce) can red beans or kidney beans, drained
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles

Preparation

Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add onion, carrot, and garlic; sauté 5 minutes. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

November 1998
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