RCI-VG.004.1298.001
Spicy Black and Red Bean Soup
Spicy Black and Red Bean Soup from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 1 tbsp
- 1½ cups
- 1¼ cups
- garlic2 clovesminced
- 3 cups
- 2 tsp
- (16 oz) pkg frozen shoepeg corn1 unit
- (15 oz) can kidney beans1 unitdrained and rinsed
- (15 oz) can black beans1 unitrinsed and drained
- (14.5 oz) can Italian-style stewed tomatoes1 unit
- (14.5 oz) can diced tomatoes1 unitdrained
- 1 unit
Method
1
Heat vegetable oil in a large pot over medium-high heat. Add chopped onion and sliced carrots, cooking for 5-7 minutes until the onion becomes translucent.
2
Stir in minced garlic and cook for 1 minute until fragrant.
3
Pour in chicken broth and add white sugar, stirring to combine. Bring the mixture to a boil.
4
Add frozen shoepeg corn, drained and rinsed kidney beans, and rinsed and drained black beans to the pot.
2 minutes
5
Stir in Italian-style stewed tomatoes and drained diced tomatoes, breaking up any large pieces of stewed tomato as needed.
6
Add diced green chiles and stir well to distribute evenly throughout the soup.
7
Reduce heat to low and simmer for 55-60 minutes, stirring occasionally, until flavors are well blended and soup reaches desired consistency.
58 minutes
8
Taste and adjust seasonings as desired before serving hot in bowls.