Mexican Black Bean and Beef Soup
Recipe from Pace Salsa & Picante

Golden corn, black beans and beef chuck slow-cook together with Pace® salsa for a savory, southwestern stew.


Mexican Black Bean and Beef Soup

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Servings: 8
Prep Time: 10 mins
Total Time: 8 hrs 10 mins
Related Categories: Beef, Black Bean Soup, Mexican Cuisine, Mexican Soups, Slow Cooker
 
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Ingredients
  • 2  cups
    water
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  • 1  jar
    (16 ounces) Pace® Chunky Salsa
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  • 1  tbsp.
    chopped fresh cilantro leaves
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  • 1  tsp.
    ground cumin
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  • 1 
    large onion, chopped (about 1 cup)
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  • 1  cup
    frozen whole kernel corn
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  • 1  can
    (about 15 ounces) black beans, rinsed and drained
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  • 1  lb.
    beef for stew, cut into 1/2-inch pieces
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Directions
1.
Mix the water, salsa, cilantro, cumin, onion, corn, beans and beef in a 3 1/2- to 6-quart slow cooker.
2.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
3.
*Or on HIGH for 4 to 5 hours.

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