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Beef 'n' Black Bean Soup
"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."
10 Servings
Prep: 10 min. Cook: 6 min.
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).
© Taste of Home 2013
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Beef 'n' Black Bean Soup
(continued)
Nutrition Facts:
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.
© Taste of Home 2013