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Beef 'n' Black Bean Soup

"'I lead a busy life, so I'm always trying to come up with time-saving recipes,' relates Vickie Gibson of Gardendale, Alabama. 'This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too.'"
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Ingredients

6 h 10 m servings
Original recipe yields 10 servings

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Directions

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  1. In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through.

Footnotes

  • Nutritional Analysis: One 1-cup serving (prepared with lean ground beef) equals 213 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 819 mg sodium, 25 g carbohydrate, 6 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat.

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Reviews

Read all reviews 18
  1. 24 Ratings

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Most helpful positive review

Great recipe. My husband and I both loved the flavour. The only thing I did differently was substitute frozen corn for the celery.

Most helpful critical review

I thought this was good, but it did not knock anyone's socks off as I expected. A hearty soup though!

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Great recipe. My husband and I both loved the flavour. The only thing I did differently was substitute frozen corn for the celery.

Everyone I serve this to loves it. I omit the carrots and celery and green onions. I use one large onion cut up, and one green pepper. Last time I only used one can of chicken broth and it wo...

This soup is awesome! My picky kids loved it, veggies and all! Husband and I loved it too. The only changes I made were using ground turkey instead of beef, frozen corn instead of celery (jus...

we really enjoyed this soup. I used up left over steak in this and it was even great the next day. I put the beans in with everything at the beginning and only left the rice for last.

I used this recipe as a base to use up left overs in my kitchen. I braised left over ny strip for about an hour. While that was going on, I chopped veggies.. I substituted frozen carrots for ...

I have made this twice and hubby loves it. (Kids too picky for anything like this!)The second time I left out the carrots, as he did not care for them before. I also did not have green onions, s...

Loved this! We did add a small can of black olives just because they needed to be used. Number of servings is also very accurate with this recipe.

Very Good-Easy nice to have cooked ahead and serve with fresh made bread for dinner night that is short on time.

The flavor of this soup was fantastic, but it was super mild. I wish it were stronger!