Sunday Soup-athon

Beef ‘n’ Black Bean Soup

·         1 lb               ground beef

·         36 oz             chicken broth

·         14 ½  oz        diced tomatoes, undrained

·         8                   green onions, thinly sliced

·         3                   medium carrots, thinly sliced

·         2                   celery ribs, thinly sliced

·         2                   garlic cloves, minced

·         1 T                sugar

·         1 ½ t             dried basil

·         ½ t                salt

·         ½ t                dried  oregano

·         ½ t                ground cumin

·         ½ t                chili powder

·         2 cans            (15 oz each)  black beans

                        rinsed and drained

·         1 ½ C             cooked rice

1.        In a skillet over medium heat, cook beef until no longer pink; drain.

     Transfer to a slow cooker.

2.        Add the next 12 ingredients.  Cover and cook on high for 1 hour.

3.        Reduce heat to low; cook for 4-5 hours or until vegetables are tender.

4.         Add the beans and rice; cook 1 hour longer or until heated through.