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Big Red Soup Recipe

Photo by: Taste of Home

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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.

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10-12 Servings
Prep: 20 min. Cook: 10 hours

Ingredients

2 tablespoons canola oil
2 pounds beef stew meat, cut into 1-inch cubes
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

Heat oil in skillet; brown beef stew meat. Place meat in 5-qt. slow cooker; add remaining ingredients except for tortillas and cheese. Cook on low for at least 10 hours.
When serving, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with the cheese. Yield: 10-12 servings.

Nutrition 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.

Big Red Soup published in Country Woman March/April 1988, p29