Big Red Soup Recipe
We're Nebraska Cornhusker football fans, and on the days when the "Big Red" team is playing, I make up a big pot of this soup. The whole family gathers around the television set to eat it while watching the game! I like to prepare dishes that have a Mexican flavor—and there's just a hint of that in this deliciously satisfying soup.
This recipe is:
Contest Winning
Prep: 20 min.
Cook: 8 hours
Yield: 10-12 Servings
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 (4 ounces) shredded cheddar cheese
Directions
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.
To serve, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with cheese. Yield: 12 servings (3 quarts).
Nutritional Facts 1 serving (1 cup) equals 247 calories, 11 g fat (4 g saturated fat), 57 mg cholesterol, 989 mg sodium, 16 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Big Red Soup in Country Woman March/April 1988, p29
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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