Monday, December 21, 2015

Black Bean Taco Soup

Black Bean Taco Soup 
Serves 12 

INGREDIENTS
  • 1 pound LEAN Ground Beef 
  • 2 stalks Celery, chopped 
  • 1 large Onion, chopped 
  • 3 tsp minced Garlic 
  • 3 large Carrots, chopped 
  • 2 19 ounce cans Black beans, rinsed and drained 
  • 1 28 ounce can Diced Tomatoes 
  • 1 Tbs Organic Ground Cumin 
  • 1 tsp Salt (Optional) 
  • 3/4 cup Salsa. (Mild, medium or hot depending on your taste.) 
  • 6 cups Water 
  • 1 sliced or diced Avocado (Optional) 
  • 1/2 cup Greek yogurt--Plain, low or not fat. (Optional) 


DIRECTIONS 
  1. In a large frying pan cook ground beef, celery, carrots, garlic and onion until browned. 
  2. Stir in cumin, salt and salsa and sauté 1 minute longer. 
  3. In a large pot add water, black beans, tomatoes and sautéed beef mixture. 
  4. Bring to a boil and then reduce heat. Cover and simmer for 30-40 minutes. 
  5. Top with a dollop of Greek yogurt and sliced or diced Avocados if you wish. 

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