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 recipe did not include this and other nutritional info. Take care, Gloria}

Submitted by Chelsea to eDiets.com Vegetables lightly sauteed are combined with Mexican-style stewed tomatoes, green chilies and corn in this recipe using 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 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.

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

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