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Beef 'n' Black Bean Soup Recipe

Beef 'n' Black Bean Soup Recipe

"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."
TOTAL TIME: Prep: 10 min. Cook: 6 hours YIELD:10 servings


  • 1 pound lean ground beef (90% lean)
  • 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


  • 1. 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 Facts

1 cup: 213 calories, 5g fat (2g saturated fat), 17mg cholesterol, 819mg sodium, 25g carbohydrate (0g sugars, 6g fiber), 16g protein Diabetic Exchanges:1-1/2 starch, 1-1/2 lean meat

Reviews for Beef 'n' Black Bean Soup

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Reviewed Nov. 3, 2015

"Tasty, but needs so more spices in my opinion."

Reviewed Apr. 17, 2014

"Delicious! I put this in the slow cooker and my girls ate it for dinner and supper. My husband was gone and asked me to save some for him. There was none left."

Reviewed Oct. 8, 2012

"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 Jun. 13, 2011

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

Reviewed Dec. 17, 2010

"This is a great soup recipe. I have made many times. I also made with veg broth for my vegetarian girls."

Reviewed Jan. 25, 2010

"This is very good and not too long to fix. The first time I made this just as the recipe said. Tonight I left the rice and celery out,much much better"

Reviewed Jan. 3, 2010

"Liked the original recipe, my girls didn't mind it but when I made it the second time I used Vegetable broth instead of chicken(all I had) and thyme instead of basil and oregano!! My girls absolutely LOVE IT better then the original recipe.They request it all the time and love to take it to school!"

Reviewed Nov. 3, 2009

"Delicious and full-flavored. Great with homemade whole wheat bread."

Reviewed Jul. 14, 2009

"I actually made this on top of the stove as I was in a hurry. It was really good that way too."

Reviewed Dec. 15, 2008

"This soup is fantastic. I made it for my family tonight, we all loved it. It'll definitely go into my recipe book so I can make it when there's a chill in the air.

Linda N."

Reviewed Nov. 11, 2008

"made this the other night and the whole family loved it!!"

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