Beef Fajita Soup
Ingredients
1 pound Lean boneless beef stew meat, trimmed of all fat and cut into 1/2-inch cubes
14 1/2 oz. beef broth
2 C. Water
16 oz. Package frozen fajita-style vegetables, thawed
14 1/2 oz. Can Mexican-style thick and chunky tomato sauce
15 oz. Can pinto beans, rinsed and drained
2 tsp. Ground cumin
15 oz. Can black beans, rinsed and drained
1/4 tsp. Seasoned salt
1/4 tsp. Garlic pepper
Sour cream
Chopped avocado
Shredded Monterey Jack or
Cheddar Cheese
Cooking Instructions
In a 3 1/2-quart electric crock pot, combine the beef, broth, water, vegetables, tomato sauce, pinto beans, and cumin Cover and cook on the low heat setting 8 to 8 1/2 hours, or until the beef is tender. Stir in the black beans, seasoned salt, and garlic pepper. Heat, covered, 10 minutes longer. Serve with sour cream, avocado, and cheese.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)