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mexican black bean and beef soup
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Category |
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Salads - Soups - Sidedishes
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None
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Preptime |
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10 min
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Ingredients |
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2 cups of water
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1 jar (16 ounces) pace salsa ,any variety
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1 tablespoon chooped cilantro leaves
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1 teaspoon ground cumin
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1 large onion, chopped ( about 1 cup )
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1 cup frozen whole kernel corn
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1 can (about 15 ounces) black beans, drained
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1 pound beef for stew, cut into half inch pieces
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Instructions |
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Mix water,salsa, cilantro, cumin, onion, corn beans, and beef in a 3 and a half to 6 quart slow cooker.
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Cover and cook on low 8 to 9 hours or until beef is fork tender. or on high for 4 to 5 hours.
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Serving
Suggestions |
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serve with a mixed green salad and warm flour or corn tortillas.
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Originally Submitted
12/26/2011
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0 Out of 5 from
0 reviews
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