Description
A protein-packed, hearty soup made with lean beef, black beans, and vegetables, ideal for meal prep or weeknight dinners.
Ingredients
1 lb lean ground beef (90% lean)
2 cans (14½ oz each) chicken broth
1 can (14½ oz) 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
1½ teaspoons dried basil
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon chili powder
2 cans (15 oz each) black beans, rinsed and drained
1½ cups cooked rice
Instructions
1. In a skillet over medium heat, cook the ground beef until no longer pink. Drain the excess fat.
2. Transfer the cooked beef to a 5-quart slow cooker.
3. Add chicken broth, diced tomatoes with juice, green onions, carrots, celery, garlic, sugar, basil, salt, oregano, cumin, and chili powder.
4. Cover and cook on low until vegetables are tender, about 4 to 5 hours.
5. Add black beans and cooked rice to the slow cooker. Stir to combine.
6. Continue cooking for an additional 30 to 45 minutes until heated through.
7. Serve hot with your choice of garnish or sides.
Notes
Store leftovers in airtight containers. Refrigerate up to 5 days or freeze for up to 3 months.
Reheat gently on stovetop or in the microwave, stirring occasionally.
Optional garnishes include chopped green onions, a sprinkle of Tillamook Mexican blend cheese, avocado slices, or a squeeze of lime.
To reduce carbs, omit rice or substitute with cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American