Slow Cooker Mexican Beef Soup
Prep: 15 min, Cook: 8:00.
1 lb. Beef Stew Meat, cut into 1/2 inch cubes
1-2/3 cups beef stock
2 cups water
1 lb. Mexican style frozen vegetables
1-2/3 cups 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 cup 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.
This recipe serves 8 people. Due to the nature of this recipe,
it adjusts the number of servings in multiples of 8 only.
Per serving: calories 292, fat 9.6g, 29% calories from fat, cholesterol 52mg,
protein 22.9g, carbohydrates 30.3g, fiber 9.8g, sugar 7.6g, sodium 647mg,
diet points 5.2.
Dietary Exchanges: Milk: 0.1, Vegetable: 0.7, Fruit: 0.0, Bread: 1.7, Lean meat: 1.9,
Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0Per serving: