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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I love soup, this one is really good on a cold day - top individual servings off with some shredded cheddar cheese and sour cream and serve with corn chips or tortila chips. What more can I say, YUM! Ingredients:
2&1/2 to 3 pounds beef stew meat (cut into 3/4 cubes) |
1/4 cup flour |
1 tablespoon chili powder |
1 tablespoon garlic granules |
1/4 cup oil |
2 cups chopped yellow onion |
3 (14oz each) cans beef broth |
1 (11.5oz) can v8 vegetable juice (spicy hot or regular) |
1 (1.25oz) package taco seasoning mix |
2 teaspoons beef bouillon granules |
1 (10oz) can ro-tel tomatoes |
1 (16oz) can pinto beans |
1 (11.oz) can green gieant niblets corn |
Directions:
1. In a large Ziploc bag, combine four, chili powder and garlic granules;
2. add stew meat and turn the bag over until all the meat is coated with the flour mixture.
3. In a large skillet heat oil and then add meat and cook on medium high heat stirring often until brown on all sides.
4. Remove meat from skillet and drain well and then place in a large soup pot.
5. Add next seven ingredients and bring to a boil; lower heat to a simmer, place lid on and then cook one and one half hours. Add pinto beans and corn. Cook 30 more minutes.
6. Allow to set about one hour before serving.
7. Suggeseted condiments: Tortila Chips, Green onions, shredded cheese and sour cream.
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