Spicy Red and Black Bean Soup

Spicy Red and Black Bean Soup

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: 
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
  1. In a medium skillet, sauté onion and garlic in butter until onion is soft.
  2. Place one can each of red and black beans into a blender or food processor.
  3. Add sautéed onion and garlic, red pepper flakes and cumin.
  4. Cover and blend on high until smooth.
  5. Pour mixture into a slow cooker.
  6. Stir in chicken broth, one can black beans, one can red beans, tomatoes with chilies, and corn into slow cooker.
  7. 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.