Beef Fajita Soup Recipe

• 1 lb lean boneless beef stew meat trim of fat, and cut into 1/2" cubes
• 1 pkt frzn fajita-style vegetables - (16 ounce)
• 2 c. water
• 1 can Mexican-style thick and chunky tomato sauce - (14 1/2 ounce)
• 1 can pinto beans - (14 ounce) rinsed, liquid removed
• 2 tsp grnd cumin
• 1 can black beans - (15 ounce) rinsed, liquid removed
• 1/4 tsp garlic salt
• 1/4 tsp freshly-grnd black pepper Lowfat sour cream for garnish Minced avocado for garnish Shredded Monterey Jack or possibly Cheddar cheese

1. In a 3 1/2 qt slow cooker, combine the beef, broth, water, thawed vegetables, tomato sauce, pinto beans and cumin.
2. Cover and cook on LOW for 8 to 8 1/2 hrs or possibly till the beef is tender.
3. Before serving, stir in the black beans, garlic salt and pepper.
4. Heat, covered, for 10 min longer.
5. Serve topped with lowfat sour cream, avocado and cheese.
6. This recipe yields 6 servings.

cubes, vegetables, water, tomato sauce, pinto beans, cumin, black beans, garlic, black pepper

Taken from cookeatshare.com/recipes/beef-fajita-soup-81849 (may not work)