Monday, July 27, 2009

Beef 'n Black Bean Soup

Serves: 8

1 lb. ground beef
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 T. sugar
1 1/2 t. basil
1/2 t. salt
1/2 t. oregano
1/2 t. cumin
1/2 t. chili powder
2 cans (15 oz.) black beans, rinsed and drained
3/4 c. long-grain white rice

In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to the crock pot. Add remaining ingredients except rice. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Cook rice according to package directions. Add rice to crock pot and cook 1 hour longer.

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Tips: This beef and bean soup was filling and tasty. I know you might not think soup in the summer but a crock pot meal keeps your oven off. Also, we like to make soups or stews early in the week and take the leftovers camping with us over the weekend. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes


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