Try this Beef and Black Bean Soup recipe, or contribute your own.
Suggest a better descriptionSource: Taste of Home
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 until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 99 | ||
Calories from Fat: 42 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 29.5mg | 9 % | |
Sodium 489.2mg | 17 % | |
Potassium 310.5mg | 8 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.3g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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