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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I lead a busy life, so I'm always trying to come up with time-saving recipes, relates Vickie Gibson of Gardendale, Alabama. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. Ingredients:
1 pound lean ground turkey or 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 |
Directions:
1. 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. Yield: 10 servings (2-1/2 quarts).
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