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.
The Recipe: 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
- 1 Tablespoon 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 (or skip the hour on high and cook on low for a total of 6 to 7 hours). 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.
- To freeze: In a gallon sized freezer bag mix together cooked and cooled ground beef, stock, tomatoes, green onions, carrot, celery, bell pepper, garlic, basil, salt, oregano, cumin, and chili powder. In another gallon sized freezer bag package corn, beens, and rice. Remove as much air as possible from both bags and seal. Bundle both bags together, label and freeze.
- To serve: Directions: Thaw. Pour contents of bag with stock into 6 quart slow cooker. Set on low and leave to cook for 6 to 7 hours. Add contents of rice, beans & corn and cook low for one hour more.