Beef n' Black Bean Soup - crockpot

BEEF ‘N’ BLACK BEAN SOUP

1 pound ground beef

2 cans (14 ½ ounces each) chicken broth

1 can (14 ½ ounces) 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 ½ teaspoons dried basil

½ teaspoon salt

½ teaspoon dried oregano

½ teaspoon ground cumin

½ teaspoon chili powder

2 cans (15 ounces each) black beans, rinsed and drained

1 ½ cups cooked rice

            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 the vegetables are tender.  Add the beans and rice and cook 1 hour longer or until heated through.  Yield: 10 servings (2 ½ quarts).

Dec 7^th 2013 – can’t find my notes but I made this a week or so ago. Its okay, but only okay. I liked it more than Lance.