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Source: Campbell's Recipes
Tagged With: 8 servings (about 1 1/2 cups each)
Mexican Black Bean and Beef Soup
Golden corn, black beans and beef chuck slow-cook together with Pace® salsa for a savory, southwestern stew.
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Serves: 8 servings (about 1 1/2 cups each)
Prep Time: 10 minutes
Cook Time: 480 minutes
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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




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.





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