Spicy Black and Red Bean Soup Recipe - Allrecipes.com
Spicy Black and Red Bean Soup Recipe

Spicy Black and Red Bean Soup

Recipe by  

"Simple to prepare! Throw it in your crock pot in the morning, and it will be done when you get home from work! I use fat-free, low-sodium chicken broth, and no-salt-added diced tomatoes."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2004

I agree that this is a good, basic soup recipe. I also had to "spice" it up a bit by adding cumin, chili powder, garlic powder, black pepper, cayenne pepper, red wine vinegar, oregano, and basil. Adjust to your own taste, and you've got a winner!

Most Helpful Critical Review
Mar 14, 2012

This soup was okay. The name implies that the soup is spicy. It is not spicy at all. In fact we thought it was a bit bland. We all ate it but I don't think anyone thoroughly enjoyed it. Don't think I will make it again.


42 Ratings

Nov 01, 2004

I loved the basics of this soup - you had no spices OR "love" so I added a whole lot of cumin, chili powder, cayanne pepper, wayy more garlic and a can of creamed corn. I blended up a can of pinto beans and the tomatoes (sweet onion) to make it a bit thicker. Great Base reciepe!

Oct 20, 2006

Super yummy and healthy!! I made the following adaptations: vegetable broth instead of chicken broth, only one can of tomatoes, used a full cup of green chiles, used one minced hot pepper, and cayenne pepper to taste. With those adjustments, it was hot to our liking. Thanks for the recipe!

Oct 30, 2011

OK, I saw this recipe and freaked out! I soaked 1 cup black beans and 1 cup of cranberry beans overnight. I rinsed and boiled them w/red pepper flakes, in chx broth; sauteed japs, 1/2 onion, & 4 big garlic cloves. I chopped 3 Romas and threw 'em in; had no carrots. Everybody now goes in the crock pot (high) 5 hrs-adding spices. After 5 hrs. I added Rotelle w/green peppers and 1 can of corn (drained) and 2 more cups of chx broth. Garnish w/chopped onion, sour cream, and shredded cheddar! Dip Italian bread in this and you'll freak out at the flavour/spices!!!

Jan 20, 2009

I spiced it up with extra garlic, chili powder, cumin and cayenne pepper. I also used dried beans instead of canned (soaked and simmered for a couple of hours), because I had them. But this was really good and super healthy! Thanks for posting!

Apr 26, 2005

Easy recipe; family enjoyed it. Makes enough for two dinners for family of four. Couldn't find frozen shoepeg corn, so used regular frozen corn, and served with warm tortillas, and topped soup with shredded cheese. Tasty!!

Feb 27, 2005

Really good. This has become a staple at our house. We love to mix in a spoonful of sour cream to our bowls and sprinkle with cheese.


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 7.9 g
  • 31%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 775 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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