Beef and Black Bean Soup

1 pound ground beef
2 cans (14 ½ oz each) chicken broth
1 can (14 ½ oz ) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 T. sugar
1 ½ tsp dried basil
½ tsp salt
½ tsp dried oregano
½ tsp ground cumin
½ tsp chili powder
2 cans (15 oz each) black beans, rinsed and drained
1 ½ cups cooked rice

In a skillet over medium heat, cook beef until no longer pink; drain.  Transfer to a 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 ½ quarts)