I lead a busy life, so I’m always trying to come up with time-saving recipes. This zippy and colorful soup is one of my husband’s favorites. It has been a hit at family gatherings, too.
—VICKIE GIBSON GARDENDALE, AL
PREP: 10 MIN. • COOK: 6 HOURS • MAKES: 10 SERVINGS (2 1/2 QUARTS)
1 pound lean ground beef (90% lean)
2 cans (14 1/2 ounces each) chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1 1/2 cups cooked rice
In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through.