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) |
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