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Southwest Beef and Bean Soup*

Prep Time: 10 minutes
Total Time: 19 hours, 10 minutes

1 cup dried red kidney beans, sorted, rinsed
1 cup water
1 1/4 lb beef stew meat, cut into 1/2-inch cubes (or substitute round steak or chuck roast)
1 (1.25-oz) pkg taco seasoning mix
1 medium onion, chopped
1 (15.25-oz) can sweet corn, drained
1 (14.5-oz) can diced tomatoes, undrained
1 (4.5-oz) can chopped green chiles

In large bowl, soak beans in 3 cups water for 8 hours or overnight. Drain and discard liquid.

In 4- to 6-quart slow cooker, combine drained beans, 1 cup water and all remaining ingredients; mix well.

Cover; cook on low setting for 10-11 hours.

Makes 6 (1 1/2-cup) servings. Per serving: 340 calories, 6 g fat

Pillsbury Slow Cooker Recipes booklet