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