Beef and Black Bean Soup


Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.

 

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Beef and Black Bean Soup
Beef and Black Bean Soup
Ingredients
1 tbsp. olive oil
1 lb. Raley's Black Angus Beef London broil 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
Directions
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
breadsticks.

Makes 8 to 10 servings.
Wine Suggestion

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4 cups homemade (see page 6) or Kitchen Basics Beef Stock Where is page 6?

  Comment Number: 3689
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