Southwest Fiesta Souphttp://www.recipe.com/southwest-fiesta-soup/
Set the heat level to mild, medium, or hot by adjusting the type of salsa you use. This slow-cooker dinner couldn't be easier to make.
Recipe from Better Homes and Gardens
SERVINGS: 6
PREP TIME: 25 minutes
Ingredients
2 pounds lean ground beef
2 medium onions, finely chopped
2 medium green sweet peppers, chopped
2 16 ounce jar medium or hot salsa
2 15 - 16 ounce can black beans, rinsed and drained
2 14 1/2 ounce can reduced-sodium chicken broth
1 14 1/2 ounce can golden hominy, rinsed and drained
1 1/2 cups frozen loose-pack diced hash brown potatoes
sour cream (optional)
snipped fresh cilantro (optional)chopped bottled roasted red sweet peppers (optional)
Set the heat level to mild, medium, or hot by adjusting the type of salsa you use. This slow-cooker dinner couldn't be easier to make.
Recipe from Better Homes and Gardens
SERVINGS: 6
PREP TIME: 25 minutes
Ingredients
2 pounds lean ground beef
2 medium onions, finely chopped
2 medium green sweet peppers, chopped
2 16 ounce jar medium or hot salsa
2 15 - 16 ounce can black beans, rinsed and drained
2 14 1/2 ounce can reduced-sodium chicken broth
1 14 1/2 ounce can golden hominy, rinsed and drained
1 1/2 cups frozen loose-pack diced hash brown potatoes
sour cream (optional)
snipped fresh cilantro (optional)chopped bottled roasted red sweet peppers (optional)
Directions
Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- to 6-quart cooker. Stir in onions, peppers, salsa, and black beans.
Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours.
Cover and refrigerate half of the beef mixture for up to 24 hours.
Place chilled beef mixture into a large saucepan. Stir in chicken broth, hominy and hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Ladle soup into bowls to serve; if desired, top with sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers. Makes 6 servings.
nutrition information
Per Serving: Fat, total (g) 6, chol. (mg) 68, sat. fat (g) 3, carb. (g) 33, fiber (g) 6, pro. (g) 11, sodium (mg) 856, Percent Daily Values are based on a 2,000 calorie diet.
Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- to 6-quart cooker. Stir in onions, peppers, salsa, and black beans.
Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours.
Cover and refrigerate half of the beef mixture for up to 24 hours.
Place chilled beef mixture into a large saucepan. Stir in chicken broth, hominy and hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Ladle soup into bowls to serve; if desired, top with sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers. Makes 6 servings.
nutrition information
Per Serving: Fat, total (g) 6, chol. (mg) 68, sat. fat (g) 3, carb. (g) 33, fiber (g) 6, pro. (g) 11, sodium (mg) 856, Percent Daily Values are based on a 2,000 calorie diet.
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