Mexican Black Bean and Beef Soup

Campbell's Mexican Black Bean and Beef Soup Recipe

Golden corn, black beans and beef chuck slow-cook together with Pace® salsa for a savory, southwestern stew.

At a glance


10 min.


8 hr. 10 min.



Servings: about 1 1/2 cups each

Cook: 8 hr.

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

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

How to Make It

  • 1

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

  • 2

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

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  • *Or on HIGH for 4 to 5 hours.
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