Spicy Black and Red Bean Soup

Desription
Vegetables lightly sautéed are combined with Mexican-style stewed tomatoes, green chilies and corn in this recipe using canned black and kidney beans.

I see no reason for white sugar in this dish... just leave it out... or use Splenda if you wish. It is also a good fiber dish... too bad the recipe did not include this and other nutritional info. Take Care, Gloria
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Submitted by Chelsea to Ediets.Com
 * Prep Time: 15 Minutes | Cook Time: 70 Minutes | Total Time: 85 Minutes
 * Serves 10 Servings

Ingredients

 * 1 tbsp vegetable oil
 * 1½ cups chopped onion
 * 1¼ cups sliced carrots
 * 2 cloves garlic, minced
 * 3 cups chicken broth
 * 2 tsp white sugar
 * 1 (16 oz) pkg frozen shoepeg corn
 * 1 (15 oz) can kidney beans, drained and rinsed
 * 1 (15 oz) can black beans, rinsed and drained
 * 1 (14.5 oz) can Italian-style stewed tomatoes
 * 1 (14.5 oz) can diced tomatoes, drained
 * 1 (4 oz) can diced green chiles

Directions

 * 1) Heat the oil in a large dutch oven over medium-high heat until hot.
 * 2) Add onion, carrot, and garlic; saute 5 minutes.
 * 3) Stir in broth, sugar, corn, beans, tomatoes, and chilies;bring to a boil.
 * 4) Cover, reduce heat, and simmer 2 hours.

Crockpot version

 * 1) This soup can also be prepared in a crock pot.
 * 2) Combine everything in the pot, and cook on high for the first hour.
 * 3) Turn the temperature down to low, and cook 7 more hours.

Nutritional information
Per serving:
 * 176.38 Calories | 2.53g Total Fat | 29.97 Total Carbs | 8.44g Protein