Shelly's Recipe

MEXICAN BEEF SOUP

Category: Soups

1 lb beef stew meat, cut into 1/2 inch cubes
14 oz beef stock
2 cups water
1 lb Mexican style frozen vegetables
14 oz 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 crock pot on low heat. Cover and cook 8 to 8 1/2 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. Serves 8