Big Red Soup Recipe

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This recipe for Big Red Soup is from Selected Outdoors Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: 2 pounds beef stew meat, cut into 1-inch cubes 2 tablespoons canola oil 3/4 cup chopped onion 2 cloves garlic, minced 2 cans (14-1/2 ounces each) diced tomatoes in sauce 1 can (10-1/2 ounces) condensed beef broth, undiluted 1 can (10-1/2 ounces) condensed chicken broth, undiluted 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1/4 cup water 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon lemon-pepper seasoning 2 teaspoons Worcestershire sauce 1/3 cup picante sauce 8 corn tortillas, cut into quarters 1 cup shredded cheddar cheese

Directions:	Directions: 1. 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.

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Big Red Soup Recipe

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