Beef and Black Bean Soup


Slow and low are key to this great recipe with a hint of Southwest flair.

Ingredients:

1 pound ground beef

2 cans (14.5 oz each) chicken broth
1 can (14.5 oz) diced tomatoes – undrained
8 fresh scallions, thin sliced
3 carrots, peeled and thin sliced
2 celery ribs, thin sliced
2 garlic cloves, peeled and minced
1 tbs. sugar
1 1/2 tsp. dry basil
1/2 tsp. salt
1/2 tsp. dry oregano
1/2 tsp. cumin – toasted and ground from seed
1/2 tsp. chili powder

2 cans (15 oz. each) black beans, rinsed and drained
1 1/2 cups cooked rice

Directions:

Cook beef in skillet until browned. Drain. Transfer to slow cooker with next 12 ingredients.

Cover and cook on HIGH for one hour. Reduce heat to low and cook for 4-5 hours until veggies are tender.

Add beans and rice and cook for one additional hour until heated through.

Makes 2.5 quarts.

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