Spiced Red and Black Bean Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 12 cups carrots, chopped in chunks
• 2 (10 ounce) cans Rotel tomatoes & chilies
• 2 cups tomatoes, finely chopped (or you can use a can of diced tomatoes if you like)
• 1 (12 ounce) can spicy vegetable juice (V8)
• 2 (10 ounce) cans white shoepeg corn, drained
• 1 (16 ounce) can red kidney beans, drained
• 1 (16 ounce) can black beans, drained
• 1 (14 ounce) can beef broth
• 1 garlic clove, minced

1. In a large pot, heat olive oil over medium heat and saute onion, carrots, and garlic for 4 minutes.
2. Add all remaining ingredients and heat through.
3. Cook over low heat for approximately 2 hours to allow the flavors to blend.
4. Keep hot until ready to serve.

olive oil, onion, carrots, tomatoes, tomatoes, vegetable juice, white shoepeg corn, red kidney beans, black beans, beef broth, garlic

Taken from www.food.com/recipe/spiced-red-and-black-bean-soup-263077 (may not work)