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Mexican Black Bean and Beef Soup

Image of prepared Mexican Black Bean and Beef Soup made with Pace® salsa
  • prep time: 10 min
  • total time: 8 hr 10 min
  • serves: 8 people
  • calories: 182 1 serving

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

Ingredients

  • 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

Instructions

  • Tips

    • *Or on HIGH for 4 to 5 hours.

  • Step 1

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

  • Step 2

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

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Made With

Calories 182
Total Fat 4 g
Sat. Fat 1.7 g
Trans Fat 0 g
Cholesterol 54 mg
Sodium 520 mg
Total Carb 16 g
Dietary Fiber 4 g
Sugar 3 g
Protein 21 g
Vitamin D 1 %DV
Calcium 2 %DV
Iron 14 %DV
Potassium 7 %DV

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