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Spicy Black and Red Bean Soup

"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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1 h 25 m servings 172 cals
Original recipe yields 10 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Read all reviews 33
  1. 46 Ratings

Most helpful positive review

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 basi...

Most helpful critical review

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 th...

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Most positive
Least positive

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 basi...

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 pi...

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 c...

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...

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 ...

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...

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.

Very good, smelled really good cooking. I had to add some seasoning to the dish salt & cayenne pepper. I also added small jalepeno chopped pepper. I served over rice, my son ate it on a tortilla...

I made this recipe almost exactly as stated except that I don't know what shoepeg corn is, so I just added regular frozen corn. I also added about 1 tsp of cumin based on previous comments. Over...