From Quick Cooking
 






"I lead a busy life, so I'm always trying to come up with time-saving recipes," relates Vickie Gibson of Gardendale, Alabama. "This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too."


INGREDIENTS



* 1 pound ground beef
* 2 cans (14-1/2 ounces each) chicken broth
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 8 green onions, thinly sliced
* 3 medium carrots, thinly sliced
* 2 celery ribs, thinly sliced
* 2 garlic cloves, minced
* 1 tablespoon sugar
* 1-1/2 teaspoons dried basil
* 1/2 teaspoon salt
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 2 cans (15 ounces each) black beans, rinsed and drained
* 1-1/2 cups cooked rice


SERVINGS 10
CATEGORY Soup
METHOD Slow Cooker
PREP 10 min.
COOK 360 min.
TOTAL 370 min.


DIRECTIONS




In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through. Yield: 10 servings (2-1/2 quarts).

 



NUTRITIONAL INFO




Nutritional Analysis: One 1-cup serving (prepared with lean ground beef) equals 213 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 819 mg sodium, 25 g carbohydrate, 6 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat.