Beef ‘n’ 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.

Footnotes

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Nutritional Analysis: One 1-cup serving (prepared with lean ground beef) equals 213 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 819 mg sodium, 25 g carbohydrate, 6 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat.

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