Crockpot Beef And Beet Soup

• 2 1/2 lbs beef stew meat
• 2 (14 1/2 ounce) cans cut beets, undrained (29 ounces total)
• 2 (14 ounce) cans beef, both (28 ounces total)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 1/2 cups water
• 3 medium onions, chopped (1-1/2 cups)
• 1/2 teaspoon dried dill
• 1/4 teaspoon black pepper
• 4 cups packaged shredded cabbage with carrots (coleslaw mix)
• 1/2 cup sour cream

1. Trim fat from meat. Cut meat into 3/4 to 1-inch pieces. Transfer meat to a 5- or 6-quart crockpot. Stir in undrained beets, broth, undrained tomatoes, water, onion, dill and pepper.
2. Cover and cook on LO heat for 9 to 11 hours or on HI heat for 4-1/2 to 5-1/2 hours.
3. If using LO setting, turn to HI setting. Stir in coleslaw mix. Cover and cook for 30 minutes more. Top individual servings with sour cream.

beef stew meat, beets, beef, tomatoes, water, onions, dill, black pepper, cabbage, sour cream

Taken from www.food.com/recipe/crockpot-beef-and-beet-soup-422480 (may not work)