Beef and Black Bean Soup

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


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


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.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s