Wednesday, September 26, 2007

Beef and Black Bean Soup

INGREDIENTS
• 1 pound ground beef
• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can 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 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups cooked rice
DIRECTIONS
1. In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 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.

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