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Beef & Black Bean Soup

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
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    10 servings (2-1/2 quarts)

Ingredients

  • 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

Directions

  • 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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