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.
Servings:
8
Prep Time:
10 mins
Total Time:
8 hrs 10 mins
Ingredients
-
2 cupswatersee savings
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1 jar(16 ounces) Pace® Chunky Salsasee savings
-
1 tbsp.chopped fresh cilantro leavessee savings
-
1 tsp.ground cuminsee savings
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1large onion, chopped (about 1 cup)see savings
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1 cupfrozen whole kernel cornsee savings
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1 can(about 15 ounces) black beans, rinsed and drainedsee savings
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1 lb.beef for stew, cut into 1/2-inch piecessee savings
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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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