
1. Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- to 6-quart cooker. Stir in onions, peppers, salsa, and black beans.
2. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Cover and refrigerate half of the beef mixture for up to 24 hours.
4. Place chilled beef mixture into a large saucepan. Stir in chicken broth, hominy and hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
5. Ladle soup into bowls to serve; if desired, top with sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers. Makes 6 servings.
6. TIP: Use half of the beef mixture for Zesty Beef Medley.
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