Beef Fajita Soup
|Boneless beef stew meat||1 Pound, trimmed of all fat and cut into 1/2 inch cubes|
|Canned beef broth||14 1⁄2 Ounce (1 Can)|
|Water||2 Cup (32 tbs)|
|Canned mexican style thick and chunky tomato sauce||14 1⁄2 Ounce (1 Can)|
|Canned pinto beans||15 Ounce, drained, rinsed (1 Can)|
|Ground cumin||2 Teaspoon|
|Canned black beans||15 Ounce, drained, rinsed (1 Can)|
|Seasoned salt||1⁄4 Teaspoon|
|Garlic pepper||1⁄4 Teaspoon|
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.