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Beef 'n' Black Bean Soup Recipe

Beef 'n' Black Bean Soup Recipe photo by Taste of Home

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"I lead a busy life, so I'm always trying to come up with time-saving recipes," relates Vickie Gibson of Gardendale, Alabama. "This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too."

This recipe is:

Diabetic Friendly

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Beef 'n' Black Bean Soup Recipe

Prep: 10 min. Cook: 6 min.

Yield: 10 Servings

10 360 370

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

Directions

In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through. Yield: 10 servings (2-1/2 quarts).

Nutritional Analysis: One 1-cup serving (prepared with lean ground beef) equals 213 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 819 mg sodium, 25 g carbohydrate, 6 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat.

Originally published as Beef 'N' Black Bean Soup in Quick Cooking May/June 2001, p44

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Reviewed on Oct. 08, 2012 by 1TrippnFamily

This is a long-time family favorite. It is easily modified for both vegetarian and vegan lifestyles, and substituting whole grain wild rice makes it an even healthier "warm up from the inside" meal.

Reviewed on Jun. 13, 2011 by shadow001

My grandson asks me to make this soup. It is a favourite.