Beef and Black Bean Soup

Something Extra Fall 2016

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Beef and Black Bean Soup

Beef and Black Bean Soup
1 tbsp. olive oil
1 lb. Raley's Beef London broil, diced
1 large onion, peeled and chopped
1 (14.5- oz.) can diced tomatoes
1 (12- oz.) can tomato paste
1 (7- oz.) can green chiles diced
4 cups homemade or Kitchen Basics Beef Stock
1 cup each: sliced carrots, celery and frozen or canned corn
3 to 4 tsp. Morton & Bassett Mexican Blend Seasoning
1 (15- oz.) can Bush's Black Beans rinsed and drained

Prep: 20 minutes, Cook: 2 hours, Serves: 8 to 10

1. Heat oil in a large stock pot. Add beef and brown on all sides. Add remaining ingredients except beans and bring to a boil.

2. Reduce heat and simmer, covered, for 1-1/2 hours. Stir in beans and cook for 10 minutes more.

3. Serve with assorted sliced breads, corn muffins, flour tortillas or breadsticks.

Nutritional Information:
(based on 9): 250 calories, 22 g protein, 7 g total fat (2 g sat.), 27 g carbohydrate, 6 g fiber, 7 g sugar, 25 mg cholesterol, 740 mg sodium, 5 points


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Made on 2/26/09. Easy and good. Typically have ingredients on hand so good one to make as a "what to make tonight" meal.

Comment Number: 422

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