Mexican Black Bean and Beef Soup

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



by 1  person


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Servings: 8
Prep Time: 10 mins
Total Time: 8 hrs 10 mins
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Ingredients
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    2   cups 
    water
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    1  16  ounce jar 
    Pace® Chunky Salsa
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    1   tablespoon 
    chopped fresh cilantro leaves
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    1   teaspoon 
    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   pound 
    beef for stew, cut into 1/2-inch pieces

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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