Taste of Home
Beef & Black Bean Soup
TOTAL TIME: Prep: 10 min. Cook: 6 hours
YIELD: 10 servings (2-1/2 quarts).
I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. —Vickie Gibson, Gardendale, Alabama
Ingredients
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1 pound lean ground beef (90% lean)
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2 cans (14-1/2 ounces each) chicken broth
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1 can (14-1/2 ounces) diced tomatoes, undrained
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8 green onions, thinly sliced
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3 medium carrots, thinly sliced
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2 celery ribs, thinly sliced
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2 garlic cloves, minced
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1 tablespoon sugar
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1-1/2 teaspoons dried basil
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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2 cans (15 ounces each) black beans, rinsed and drained
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1-1/2 cups cooked rice
Directions
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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 until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.
Nutrition Facts
1 cup: 203 calories, 4g fat (2g saturated fat), 28mg cholesterol, 630mg sodium, 26g carbohydrate (5g sugars, 5g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
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