Beef 'n' Black Bean Soup
Quick Cooking
"I lead a busy life, so I'm always trying to come up with time-saving recipes," relates Vickie Gibson of Gardendale, Alabama. "This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too."
SERVINGS: 10
CATEGORY: Soup
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 6 min.
Ingredients:
1 pound ground beef
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 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 (2-1/2 quarts).
Nutrition Facts
One serving:One 1-cup serving (prepared with lean ground beef)
Calories: 213 Fat:5 g Saturated Fat:
2 g Cholesterol:
Diabetic Exchange:
1-1/2 starch, 1-1/2 lean meat.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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