Spicy Bean Soup
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2 tablespoons cooking oil
1½ cups chopped onion
1¼ cups sliced carrots
2 garlic cloves, minced
3 cups vegetable or chicken broth
1 package (16 ounces) frozen shoepeg white corn
1 can (15 ounces) red beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 can (14.5 ounces) diced tomatoes, undrained
1 can (4.5 ounces) chopped green chiles
Heat oil in bottom of Dutch oven or soup pot. Add onion, carrot and garlic and saute for 5 minutes.
Stir in broth and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer for 2 hours.
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