Mexican Black Bean and Beef Soup
Golden corn, black beans and beef chuck slow-cook together with Pace® salsa for a savory, southwestern stew.
Ingredients
2 cups water
1 jar (16 ounces) Pace® Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
1 teaspoon 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 pound beef for stew, cut into 1/2-inch pieces
1 jar (16 ounces) Pace® Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
1 teaspoon 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 pound beef for stew, cut into 1/2-inch pieces
Instructions
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.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Mexican Black Bean and Beef Soup
Golden corn, black beans and beef chuck slow-cook together with Pace® salsa for a savory, southwestern stew.
Directions
Print
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.
Ingredients
2 cups water1 jar (16 ounces) Pace® Chunky Salsa1 tablespoon chopped fresh cilantro leaves1 teaspoon ground cumin1 large onion, chopped (about 1 cup)1 cup frozen whole kernel corn1 can (about 15 ounces) black beans, rinsed and drained1 pound beef for stew, cut into 1/2-inch pieces
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