MEXICAN RICE/BEAN SOUP

1/2 cup chopped yellow onions

1/3 cup chopped green bell pepper
1 large garlic clove, minced
1 tbsp oil
1 pkg (4-oz) dried beef, sliced or chipped
1 can (18-oz) tomato juice
1 can (15 1/2-oz) dark red kidney beans, undrained
1 1/2 cups water
1/2 cup uncooked long grain rice
1 tsp paprika
 1 tsp chili powder
dash of black pepper, optional

Heat the oil in a skillet and add the onions, bell peppers, and garlic; cook until tender but do not brown.  Remove from skillet to a slow cooker or crockpot.

Add the small pieces of beef to the cooker.

Add the tomato juice, beans, water, rice, paprika, and chili powder; mix well with the other ingredients in the cooker.

Place lid on cooker and cook on low setting for 6-7 hours.

Stir the mixture well before ladling into serving bowls.

Serving ideas: Serve with a relish tray, cornbread or other crusty bread, tortilla chips, cheese, etc.

Note: This photo is a file photo used for reference purposes only. It is not a picture of this exact recipe.