Beef Fajita Soup Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Boneless beef stew meat1 Pound, trimmed of all fat and cut into 1/2 inch cubes
 Canned beef broth14 1⁄2 Ounce (1 Can)
 Water2 Cup (32 tbs)
 Canned mexican style thick and chunky tomato sauce14 1⁄2 Ounce (1 Can)
 Canned pinto beans15 Ounce, drained, rinsed (1 Can)
 Ground cumin2 Teaspoon
 Canned black beans15 Ounce, drained, rinsed (1 Can)
 Seasoned salt1⁄4 Teaspoon
 Garlic pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1574 Calories from Fat 264

% Daily Value*

Total Fat 29 g44.5%

Saturated Fat 8.5 g42.3%

Trans Fat 0 g

Cholesterol 300 mg

Sodium 8618.6 mg359.1%

Total Carbohydrates 166 g55.4%

Dietary Fiber 52.3 g209.1%

Sugars 23.1 g

Protein 158 g315%

Vitamin A 108.5% Vitamin C 81.4%

Calcium 78.7% Iron 54.3%

*Based on a 2000 Calorie diet

Directions

1. In a 3 1/2-quart electric slow cooker, combine the beef, broth, water, vegetables, tomato sauce, pinto beans, and cumin.
2. Cover and cook on the low heat setting 8 to 8 1/2 hours, or until the beef is tender.
3. Stir in the black beans, seasoned salt, and garlic pepper. Heat, covered, 10 minutes longer.
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