Spicy Black And Red Bean Soup

• 2 cups chopped medium-sized onions
• 1 1/4 cups carrots (sliced or baby)
• 4 garlic cloves, minced
• 4 cups reduced-sodium fat-free chicken broth
• 2 teaspoons sugar
• 1 (16 ounce) package frozen white shoepeg corn or (16 ounce) package peas
• 1 (16 ounce) can red beans or (16 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (14 1/2 ounce) canned Italian tomatoes
• 1 (14 1/2 ounce) canned no salt-added diced tomatoes, undrained
• 1 (4 1/2 ounce) can chopped green chilies, undrained
• 1 lb ground beef (blotted and rinsed in warm water)

1. Combine all ingredients in a 5- or 6-quart electric slow cooker. Cover and cook on LOW 7 hours.
2. To make vegetarian, substitute vegetable broth for the chicken broth.
3. Leftovers freeze well.

onions, carrots, garlic, chicken broth, sugar, corn, red beans, black beans, italian tomatoes, salt, green chilies, ground beef

Taken from www.food.com/recipe/spicy-black-and-red-bean-soup-450877 (may not work)