Beef and Black Bean Soup


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Spring 2015

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Beef and Black Bean Soup

Beef and Black Bean Soup
Ingredients
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
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.
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?

Comment Number: 3689

 
 

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