Beef 'n' Black Bean Soup

By dette

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."

Ingredients

• Ingredients
• 1 pound lean ground beef (90% lean)
• 2 cans (14-1/2 ounces each) chicken broth
• 1 can (14-1/2 ounces) Hunt’s® Original 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

Preparation

Step 1

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).