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Ingredients:
- 1 pound pinto beans, about 2 to 2 1/2 cups
- 8 cups water
- 1 pound lean ground beef
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 large clove garlic
- 1 tablespoon chili powder
- 2 teaspoons dried parsley flakes
- 1 cup chopped celery
- 1 can (14 1/2-ounce) diced tomatoes
- 2 medium carrots, sliced
- seasoned salt, to taste
- pepper
Preparation:
Wash, pick over, soak, and cook beans with the 8 cups of water, following package directions. Sauté onions and garlic in oil; add lean ground beef. When beef is no longer pink, add chili powder. Add ground beef, parsley, celery and tomatoes to the cooked beans. Return bean soup to boil; turn heat to low. Cover and cook 2 hours longer. Add sliced carrots during last hour of cooking time. Salt and pepper to taste.
Serves 10 to 12.
Serves 10 to 12.
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Crockpot Soups
Crockpot Stews
Slow Cooker Recipes | Casseroles | Main Recipe Index
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