Beef 'N Black Bean Soup

• 1 lb ground beef
• 2 can (14 1/2 oz ea) chicken broth
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 8 green onions, thinly sliced
• 3 mdm carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp sugar
• 1 1/2 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 2 cans (15 oz ea) black beans, rinsed and drained
• 1 1/2 cups cooked rice

In a skillet over mdm heat, cook beef til no longer pink; drain.  Transfer to a slow cooker.  Add the next 12 ingredients.  Cover and cook on high for 1 hr.  Reduce heat to low; cook for 4-5 hrs or til vegetables are tender.  Add the beans and rice; cook 1 hr longer or til heated through.  10 svgs.