Slow Cooker Mexican Beef Soup

1 lb. beef stew meat, cut into 1/2 inch cubes
14 oz. beef stock
2 c. water
1 lb. Mexican style frozen vegetables
14 oz. Mexican style chunky tomato sauce
1 lb. canned pinto beans, rinsed and drained

2 tsp. ground cumin
1 lb. canned black beans, rinsed and drained
1/4 tsp. seasoned salt
1/4 tsp. garlic pepper
1/2 c. sour cream

Combine first 7 ingredients in an electric slow cooker on low heat. Cover and cook 8 to 81/2 hours, or until beef is tender. Increase heat to high. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot. Serve with a dollop of sour cream.

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