Beef Fajita Soup Recipe
Ingredients
| 1 pound lean boneless beef stew meat, trimmed of all fat and cut into 1/2-inch cubes | ||
| Beef broth | 1 Can (10oz) | |
| Vegetables | 2 Cup (16 tbs), frozen | |
| Chunky tomato | 1 Can (10oz) | |
| Pinto beans | 1 Can (10oz), drained, rinsed | |
| Ground cumin | 2 Teaspoon | |
| Black beans | 1 Can (10oz), drained, rinsed | |
| Seasoned salt | 1/4 Teaspoon | |
| Garlic pepper | 1/4 Teaspoon | |
| Sour cream, chopped avocado, and shredded Monterey Jack or Cheddar cheese, for garnish | ||
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.
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.
Chef
