Black Bean and Beef Soup

January 27, 2014

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

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

Nutritions

Calories
79

Sodium
570mg
23% DV

Fat
3g
5% DV

Protein
4g
8% DV

Carbs
14g
4% DV

Fiber
3g
14% DV