Spicy Black and Red Bean Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 cups chopped onion
• 1 1/4 cups sliced carrots
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 teaspoons white sugar
• 1 (16 ounce) package frozen shoepeg corn
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (4 ounce) can diced green chiles

Directions

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.

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.