Put this soup on in the morning and enjoy after a full day of Montana winter activities. It’s delicious and filling.
Ingredients:
1 lb lean boneless beef stew meat, trimmed of all fat and cut into half-inch cubes
1 14 1/2 oz. can beef broth
2 C. water
1 10 oz. package of frozen corn
1 10 oz. package of frozen mixed sliced peppers
1 14 1/2 oz. can of Mexican style diced tomatoes
1 14 1/4 oz. can of tomato sauce
1 15 oz. can of pinto beans, rinsed and drained
2 tsp. ground cumin
1 15 oz. can of black beans, rinsed and drained
1/4 tsp. Alpine Touch
1/4 tsp. garlic salt
Sour cream, chopped avocado, and shredded Monterey Jack cheese for garnish
Tortilla chips
Directions:
• In a large crock pot, combine beef, broth, water, vegetables, tomatoes and sauce, pinto beans and cumin.
• Cover and cook on low for eight hours, or until beef is cooked through and tender.
• Stir in black beans, Alpine Touch, garlic salt. Heat covered 15 minutes longer.
• Serve in big bowls with preferred garnishes and tortilla chips.