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Spicy Black-and-Red Bean Soup
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    Spicy Black-and-Red Bean Soup

    • 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 jalapeno peppers and spices, undrained
    • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
    • 1 (4.5-ounce) can chopped green chiles

    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.

    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.

    From:   The Greenbrier
    Posted By:  
    Post Date:  

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