Beef Fajita Soup (Recipe)

This soup sizzles with the flavor of beef fajitas.  To speed preparation time, I use a package of frozen fajita-style vegetables with strips of onions and red and green bell peppers already cut up.

Ingredients

1 pound lean boneless beef stew meat, trimmed of all fat and cut into 1/2 inch cubes

1 (14 1/2 ounce) can beef broth 

2 cups water

1 (16 ounce) package frozen fajita-style vegetables, thawed

1 (14 1/2 ounce) can Mexican-style thick and chunky tomato sauce

1 (15 ounce) can pinto beans, rinsed and drained

2 teaspoons ground cumin

1 (15 ounce) can black beans, rinsed and drained

1/4 teaspoon seasoned salt

1/4 teaspoon garlic pepper

Sour cream, chopped avocado, and shredded Monterey Jack or Cheddar cheese, far garnish

Steps

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.  Serve topped with sour cream, avocado, and cheese.