Ingredients
1 pound dried black beans6 cups water1 can (28 ounces) diced tomatoes, undrained1 pound ground beef, cooked and drained4 medium potatoes, peeled and cubed2 medium onions, chopped1 can (16 ounces) enchilada sauce1 envelope chili seasoning1 tablespoon sugar2 teaspoons salt1 teaspoon garlic powder
Preparation
Place the beans in a soup kettle or Dutch oven; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. Drain and discard liquid.
Add 6 cups water to the beans; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are almost tender. Add remaining ingredients. Cover and simmer for 1 hour or until soup reaches desired consistency.
