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Spicy Black and Red Bean Soup

Spicy Black and Red Bean Soup

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Chelsea

Simple to prepare! Throw it in your crock pot in the morning, and it will be done when you get home from work! I use fat-free, low-sodium chicken broth, and no-salt-added diced tomatoes.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 775 mg
  • 31%

Based on a 2,000 calorie diet

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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Reviews

Brown Sugar Girl
27
12/7/2004

I agree that this is a good, basic soup recipe. I also had to "spice" it up a bit by adding cumin, chili powder, garlic powder, black pepper, cayenne pepper, red wine vinegar, oregano, and basil. Adjust to your own taste, and you've got a winner!

SMILEYANDGUY
17
11/1/2004

I loved the basics of this soup - you had no spices OR "love" so I added a whole lot of cumin, chili powder, cayanne pepper, wayy more garlic and a can of creamed corn. I blended up a can of pinto beans and the tomatoes (sweet onion) to make it a bit thicker. Great Base reciepe!

HappyMeg
15
10/20/2006

Super yummy and healthy!! I made the following adaptations: vegetable broth instead of chicken broth, only one can of tomatoes, used a full cup of green chiles, used one minced hot pepper, and cayenne pepper to taste. With those adjustments, it was hot to our liking. Thanks for the recipe!