Mexican Black Bean and Beef Soup

Unbelievable! Spend 10 minutes prepping in the morning and you sit down
to a sensational Southwestern stew just minutes after getting home in
the evening. Perfect for busy school nights!

Mexican Black Bean and Beef Soup
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 8 hr.

2 cups water
1 jar (16 ounces) Pace® Chunky Salsa
1 tbsp. chopped fresh cilantro leaves
1 tsp. ground cumin
1 large onion, chopped (about 1 cup)
1 cup frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 lb. beef for stew, cut into 1/2-inch pieces

Mix the water, salsa, cilantro, cumin, onion, corn, beans and beef in a
3 1/2- to 6-quart slow cooker.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

*Or on HIGH for 4 to 5 hours.

Serves 8.

Kitchen Clip If you have leftovers of this soup, make enchiladas
with flour tortillas, thawed frozen spinach and Monterey jack cheese,
arrange in a casserole dish and cover with yesterday's Black Bean and
Beef Soup. Bake until hot.
Received on Wed Jan 27 14:46:13 2010