Beef and Black Bean Soup

Ingredients

• 30 ounce black beans rinsed drained canned
• 1 pound ground round 
• 14 ounce low-salt beef broth canned
• 2 cups pepper stir-fry frozen thawed
• 1 cup chunky salsa 
• 2 teaspoons mexican seasoning salt-free

Equipment

• frying pan
• sauce pan

Directions

1. Cook beef in a large saucepan over medium-high heat until beef is browned, stirring to crumble; drain. Return beef to pan; stir in seasoning.
2. Mash 1 can beans with a fork.
3. Add mashed beans and remaining can beans to beef mixture. Stir in peppers and broth; bring to a boil. Reduce heat, stir in salsa, and simmer, uncovered, 5 minutes.