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Spicy Black-and-red Bean Soup
1 1/2 cups chopped onion
1 1/4 cup sliced carrot (or use baby carrots)
2 garlic cloves, minced
3 cups fat-free, reduced-sodium chicken broth
2 tsp. sugar
1 16-oz. pkg. frozen shoepeg white corn
1 15-oz. can red beans or kidney beans, drained
1 15-oz. can black beans, drained
1 14. 5-oz. can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
1 14. 5-oz. can diced tomatoes
1 14. 5-oz. can chopped green chiles
Combine all ingredients in slow cooker. Cook on high for one hour, then reduce heat to low and cook for seven hours.
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