Spicy Black and Red Bean Soup

Spicy Black And red bean Soup - 29.97 Carbs

{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 RecipeDid Not Include This And Other Nutritional Info.

Take Care, Gloria}

Submitted by Chelsea to Ediets.Com

Vegetables Lightly Sauteed Are Combined With Mexican-StyleStewed tomatoes, Green Chilies And corn in This RecipeUsing Canned Black And kidney beans.

Serves 10 Servings

Prep Time: 15 Minutes

Cook Time: 70 Minutes

Total Time: 85 Minutes


 * 1 Tbsp vegetable oil
 * 1 1/2 Cups Chopped Onion
 * 1 1/4 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


 * 1. Heat The oil in a Large Dutch Oven Over Medium-High HeatUntil 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. CombineEverything in The Pot, And Cook on High For The First Hour.Turn The Temperature Down to Low, And Cook 7 More Hours.

Nutrition:
 * 176.38 Calories, 2.53g Total Fat, 29.97 Total Carbs,
 * 8.44g Protein

contributed by

 * ]_Friends/ Healthy Recipes For diabetic Friends Y-Group]