Beef 'n Black Bean Soup

1 lb. extra-lean ground beef
2 14-1/2-oz. cans chicken broth
2 14-1/2-oz. can diced tomatoes, undrained
1 onion, cut into wedges
1 bell pepper, cut into chunks
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced (My husband prefers to leave these out.)
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 15-oz. cans black beans, rinsed and drained
2 cups water
1 cup rice

Break up beef and put in slow cooker. Add remaining ingredients. Cover and cook on high 5 hours, stirring occasionally.
Rachel Swanton