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Let your slow cooker do its magic. Just tossing the ingredients and you get your soup.
Preparation time: 20 minutes
Cooking time: 7 hours 10 minutes
Servings: 4
Ingredients:
1 lb. beef stew meat, sliced into 1-inch sizes
2 tbsp all-purpose flour
1 tbsp canola oil
1 (15 oz.) canned black beans, rinsed then drained
2 medium carrots, peeled then diced
1 medium onion, diced
2 garlic cloves, minced
1 (14.5 oz.) canned chopped tomatoes, don’t drain
1 (14.5 oz.) canned low-sodium beef broth
1½ tsp chili powder
1 tsp ground cumin
½ tsp salt
¼ tsp ground black pepper
1 cup frozen whole kernel corn
For serving: cilantro, diced avocado, and crushed red pepper (optional)
Directions:
1. Line a 5 to 6 qt slow cooker with a slow cooker liner.
2. Dust the beef with flour. Heat up oil in a large skillet over medium-high heat. Add the coated beef then cook, stirring for about 5 minutes or until browned.
3. In the lined cooker, combine beans, onion, carrots and garlic. Place the browned beef on top. Add the tomatoes, cumin, broth, pepper, chili powder and salt.
4. Cover the slow cooker then cook on low heat setting for 7 hours or until the beef is tender.
5. Gently stir in the corn with a rubber spatula then cover the cooker. Cook for another 10 minutes or until well heated. Serve with cilantro, avocado, and/or crushed red pepper, if you like.
