Beef and Black Bean Soup

Something Extra
Fall 2015

Recipe Theme

Explore Fall flavors with our latest edition of Something Extra!


Beef and Black Bean Soup

Beef and Black Bean Soup
1 tbsp. olive oil
1 lb. Raley's Beef London broil California raised USDA choice diced
1 large onion peeled and chopped
1 (14.5- oz.) can tomatoes diced
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 time: 20 minutes, Cook time: 2 hours

Heat oil in a large stock pot. Add beef and brown
on all sides. Add remaining ingredients except
beans and bring to a boil. Reduce heat and
simmer, covered, for 1-1/2 hours. Stir in beans and
cook for 10 minutes more. Serve with assorted
sliced breads, corn muffins, flour tortillas or

Makes 8 to 10 servings.
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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4 cups homemade (see page 6) or Kitchen Basics Beef Stock Where is page 6?

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