Spicy Black and Red Bean Soup

⏱ 450 mins 🍽 10 serving(s) 🏷 Black Beans

This robust soup combines black beans, red beans and ground beef with a medley of vegetables including onions, carrots and corn. It is simmered slowly with tomatoes and green chillies in a seasoned broth, resulting in a deeply flavourful and satisfying dish. The recipe yields a generous amount, ideal for feeding a crowd or storing portions for later meals. Preparation is straightforward, requiring just one pot for a simple cooking process.

Spicy Black and Red Bean Soup

Ingredients

  • 2 cups chopped medium-sized onions
  • 1 1/4 cups carrots (sliced or baby)
  • 4 garlic cloves, minced
  • 4 cups reduced-sodium fat-free chicken broth
  • 2 teaspoons sugar
  • 1 (16 ounce) package frozen white shoepeg corn or 1 (16 ounce) package peas
  • 1 (16 ounce) can red beans or 1 (16 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14 1/2 ounce) canned Italian tomatoes
  • 1 (14 1/2 ounce) canned no salt-added diced tomatoes, undrained
  • 1 (4 1/2 ounce) can chopped green chilies, undrained
  • 1 lb ground beef (blotted and rinsed in warm water)

Method

  1. Place every listed ingredient into a 5 or 6 quart electric slow cooker.
  2. Put the lid on the cooker and set it to cook on LOW for 7 hours.
  3. For a meat free version, you can use vegetable broth instead of chicken broth.
  4. Any remaining soup can be frozen successfully for future use.

Nutrition (per serving)

Sodium139100 mg

Recipe details

CategoryBlack Beans
AuthorCandyTX