Beef Fajita Soup
Created by amafor3 on January 3, 2012
- Servings: 5
- Prep Time: 20m
- Cook Time: 8-9h
- Recipe #3824
Ingredients
- 1 pound stewing beef (boneless, trimmed of fat and cut into 1/2-inch cubes)
- 1 can (14.5-ounce) beef broth
- 2 cups water
- 1 package (16 ounce) frozen vegetables (fajita-style vegetables, thawed)
- 1 can (14.5 ounce) tomato sauce (Mexican-style thick and chunky tomato sauce)
- 1 can (14.5 ounce) pinto beans (rinsed and drained)
- 2 teaspoons ground cumin
- 1 can (15 ounce) black beans (rinsed and drained)
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic pepper
- FOR TOPPINGS
- Sour cream
- Avocado, chopped
- Monterey Jack or Cheddar cheese, shredded
How to Make
-
Step 1: Using a 3 1/2 or 4 quart slow cooker add the beef, broth, water, vegetables, tomato sauce, pinto beans, and cumin stirring to combine ingredients. Cover and cook on low for 8 to 8 1/2 hours or until the beef is tender.
-
Step 2: When the beef is tender stir in the black beans, seasoned salt, and garlic pepper. Cover and heat for about 10 minutes or until soup is heated through.
-
Step 3: Slice the avocado and set out other toppings. Serve immediately in large colorful soup bowls.
Nutritional Facts
- Serving Size: 1 (761.5 g)
- Calories 884.5
- Total Fat - 33.3 g
- Saturated Fat - 14.9 g
- Cholesterol - 252.9 mg
- Sodium - 1403.4 mg
- Total Carbohydrate - 98.3 g
- Dietary Fiber - 22.4 g
- Sugars - 15.7 g
- Protein - 51.5 g
- Calcium - 780.6 mg
- Iron - 15.5 mg
- Vitamin C - 20.8 mg
- Thiamin - 1.3 mg