2 pounds lean ground beef
2 medium onions, finely chopped
2 medium green sweet peppers, chopped
2 16 ounce jar medium or hot salsa
2 15 - 16 ounce can black beans, rinsed and drained
2 14 1/2 ounce can reduced-sodium chicken broth
1 14 1/2 ounce can golden hominy, rinsed and drained
1 1/2 cups frozen loose-pack diced hash brown potatoes
sour cream (optional)
snipped fresh cilantro (optional)
chopped bottled roasted red sweet peppers (optional)
Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours.
Cover and refrigerate half of the beef mixture for up to 24 hours.
Place chilled beef mixture into a large saucepan. Stir in chicken broth, hominy and hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Ladle soup into bowls to serve; if desired, top with sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers. Makes 6 servings.
Use half of the beef mixture for Zesty Beef Medley.
Per Serving: Fat, total (g) 6, chol. (mg) 68, sat. fat (g) 3, carb. (g) 33, fiber (g) 6, pro. (g) 11, sodium (mg) 856, Percent Daily Values are based on a 2,000 calorie diet