My friend Kim made this for us when we were visiting. We LOVED it! This soup has a bit of zip to it, but isn’t too spicy. My kids really enjoy this when I take the time to make bread bowls to go with it.
Spicy Red and Black Bean Soup
Author: Cooking up a Project
Recipe type: Soup
Cuisine: Beans

Ingredients
- 1 Tbsp butter
- 1 medium onion, chopped
- 4 medium garlic cloves, minced
- 2 (15 oz) cans black beans, undrained
- 2 (15 oz) cans red beans, undrained
- ¼ tsp red pepper flakes (to taste)
- 1 tsp ground cumin
- 1 ½ cups chicken broth
- 10 oz can diced tomatoes with chilies
- 11 oz can corn
- 2 cups cubed ham
Instructions
- In a medium skillet, sauté onion and garlic in butter until onion is soft.
- Place one can each of red and black beans into a blender or food processor.
- Add sautéed onion and garlic, red pepper flakes and cumin.
- Cover and blend on high until smooth.
- Pour mixture into a slow cooker.
- Stir in chicken broth, one can black beans, one can red beans, tomatoes with chilies, and corn into slow cooker.
- Cook on low for 3-4 hours.
Notes
This soup can be made on the stovetop by bringing mixture to a boil and lowering the heat to medium and simmering for 20 to 25 minutes. We like to garnish the top with shredded cheese and sour cream.