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Big Red Soup Recipe

  • 10servings
  • 500minutes
  • 247calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds beef stew meat, cut into 1-inch cubes

  2. 2 tablespoons canola oil

  3. 3/4 cup chopped onion

  4. 2 cloves garlic, minced

  5. 2 cans (14-1/2 ounces each ) diced tomatoes in sauce

  6. 1 can (10-1/2 ounces) condensed beef broth, undiluted

  7. 1 can (10-1/2 ounces) condensed chicken broth, undiluted

  8. 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  9. 1/4 cup water

  10. 1 teaspoon ground cumin

  11. 1 teaspoon chili powder

  12. 1 teaspoon salt

  13. 1/2 teaspoon lemon-pepper seasoning

  14. 2 teaspoons Worcestershire sauce

  15. 1/3 cup picante sauce

  16. 8 corn tortillas, cut into quarters

  17. 1 cup (4 ounces) shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Big Red Soup Recipe photo by Taste of Home In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker; add the remaining ingredients except for tortillas and cheese. Cover and cook on low for 8-10 hours or until meat is tender.

  2. To serve, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with cheese. Yield: 12 servings (3 quarts).

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