Tonight we are having a soup and salad potluck for our small group. Here is the soup we are bringing. It fills up a 6 quart crock pot, so you might want to divide it by 2 for a 4 quart crock pot. Left overs freeze well.
Ground Beef and Bean stew
2 lbs ground beef or chuck
6 cups turkey stock (you could use beef or chicken, but I had this on hand)
2 (14.5 oz) cans diced tomatoes (undrained)
1 bunch green onions, thinly sliced
4 thinly sliced carrots
2 celery ribs, thinly sliced
1 medium red bell pepper
4 cloves garlic, minced
1Tablespoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 10 pkg frozen corn
4 (15 oz.) cans black beans, drained and rinsed
3 cups cooked rice
Brown ground beef. Put into a 6 quart crock pot with rest of ingredients except corn, beans, and rice. Cook on high for 1 hour. Change to low for 4-5 hours or until veggies are tender. Add corn, beans and rice. Stir. Cook on low for 1 more hour or until heated.
Serve with tortilla chips, guacamole, and tofu sour cream if desired.
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