Beef and Black Bean Soup

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)