Spicy Black-and-Red Bean Soup

7 Reviews
ADD YOUR REVIEW
JIM BATHIE
Yield
10 servings (serving size: 1 cup)
November 1998
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

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.

Chef's Notes

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

larossdfw's Review

leeniedee
November 17, 2013
This was good and super easy via the crockpot. Like most soups, it was better in subsequent days. I felt it tasted more like a vegetable soup than bean, but I was ok with that. I did not find it spicy at all, so if you are looking for spice, you might want to add something else.

heidz23's Review

bellacola
February 05, 2012
Super easy crock pot recipe. It was good, but I felt it could've used some more spice, so we might add some jalapenos to it next time, and maybe something else to help liven up the flavor. We added about 2.5 oz of cooked quinoa to our bowls to add some more protein and to help soak up some of the broth. I'm sure we'll make this again because it is very easy and healthy, but we'll definitely find some ways to jazz it up.

bellacola's Review

larossdfw
December 10, 2011
This was really, really good! We made it a little less healthy by serving it with shredded cheddar cheese, greek yogurt, salsa, and tortilla chips, which made it even better, especially the yogurt. I added a lot of seasonings: cumin, chili powder (I didn't use the Rotel tomatoes since I didn't have any, so mine was less spicy than intended), salt, pepper, and paprika, which gave it a nice smokiness. My boys liked it, and my husband is a caveman-style carnivore and my son only likes bread and butter. I would definitely make this again.

jstowe's Review

jstowe
September 09, 2011
Supper yummy - especially with a dollop of non-fat sour cream!!

darlene4022's Review

MissSE06
January 21, 2011
great low fat soup, nice and spicey, also freezes well.

MissSE06's Review

heidz23
November 03, 2010
We purchased a double can of diced tomatoes instead of the stewed w/spices because of the high sodium level. In place of the spices in the stewed tomatoes I bought canned jalapeno slices and diced them. Just as good!

leeniedee's Review

darlene4022
September 08, 2010
I have been making this soup in the crockpot for years. It's easy, low-fat and healthy!