Beef and Bean Stew (GFDF)

This recipe totally hits the spot on a cold rainy day! It's so yummy and our 17 month old daughter scarfed it down! I served this with some GF bread and we had fruit for desert. It's a decently filling soup and my husband was jealous that he wasn't here for dinner :)

2 lbs ground beef or chuck

6 cups beef stock or veggie stock (either is good)

2 (14.5 oz) cans diced tomatoes (undrained)

1 bunch green onions, thinly sliced (you can chop them if you desire)**

4 thinly sliced carrots**

2 celery ribs, thinly sliced**

1 medium red bell pepper**

8 cloves garlic, minced (you can minimize this if you're not big into garlic, but I love it!)

1 Tablespoon dried basil

1 teaspoon salt

1 teaspoon dried oregano

1 1/2 teaspoon ground cumin

1 1/2 teaspoon chili powder

1 10 oz pkg frozen corn

4 (15 oz.) cans black beans, drained and rinsed

Brown ground beef.  Put into a 6 quart crock pot with rest of ingredients except corn, beans, and rice.  Cook on high for 1 hour.  Change to low for 4-5 hours or until veggies are tender. Add corn and beans.  Stir.  Cook on low for 1 more hour or until heated.

Honestly, this soup is great by itself, but you can also add tortilla chips, sour cream, guac, etc. I don't mess with toppings on my soup, but to each their own! This soup rocks!

I highly recommend doubling/tripling this recipe and freezing it, it freezes beautifully.