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

Prep

10 min.

Total

8 hr. 10 min.

Serves

8

Servings: about 1 1/2 cups each

Cook: 8 hr.

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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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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • *Or on HIGH for 4 to 5 hours.
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RID#27033

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