Beef & Black Bean Soup

Jason, LaRee, and Mason, enjoying Old Faithful, 2007.

ingredients

1 pound ground beef
2 cans (14 1/2-oz each) chicken broth
2 cans (14 1/2-oz each) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 Tbs sugar
1 1/2 tsp dried basil
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp chili powder
2 cans (15-oz each) black beans, rinsed and drained
1 1/2 cups cooked rice

directions

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 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).

Source: LaRee