YIELD: 24 servings

6 lbs. coarse-grind ground beef, 85% lean
3 qts. canned ready-to-serve black bean soup
2 qts. canned black beans, rinsed and drained
2 qts. water
1½ qts. prepared medium or hot salsa
1½ cups green onions, sliced
1½ cups sour cream

1. Brown beef in stock pot; pour off drippings.

2. Stir in black bean soup, black beans, water and salsa. Bring to a boil; reduce heat.

3. Simmer, uncovered, 45 minutes, stirring occasionally. Keep warm.

4. For each serving: ladle 1⅛ cups soup into bowl. Sprinkle with 1 Tbsp. green onions; garnish with 1 Tbsp. sour cream.

Recipe and photo: The Beef Checkoff