Slow-Cooked Mexican Beef Soup
Total TimePrep: 15 min. Cook: 6 hours
Makes6 servings (2 quarts)
I can't remember rating more than one or two recipes in my lifetime, but I just want to tell everyone about this fabulous soup. I found it on Taste Of Home a few months ago, about the time soup weather had me searching for something different to try. I'm so glad I found it! I have already made it four times. Hopefully, I will lose the craving when warmer weather comes, as I am surely going to start gaining weight if I keep making it so often.
I made this in my Express Cooker! Because we are on Keto Diet, substituted rutagebagas for potatoes, no corn either. Found a couple of years old package of Elk stew meat and it was so tender! I used the meat/stew function on high. My husband said "you got to make this again!
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Husband and son loved this. Added a can of organic black beans and 1/2 teaspoon of chili powder, did not use the red pepper. Will make again.
This was not as flavorful as I was expecting, based on other reviews. I think some cilantro and a twist of lime might help.
This soup has excellent flavor. I made mine without the beef/meat, it probably would have been better if it had been added but for an all veggie soup, YUM! It was quite spicy (I will omit the crushed red pepper flakes next time) and I felt like it was missing just a little tiny something so I added a pinch of 'McCormick Perfect Pinch Vegetable Seasoning' which added a very subtle sweet flavor to it that I felt made it just right :)
This was very good! The tomatoes and chilies gave it a kick (I left out the red pepper flakes at my husband's request). I forgot to put it in the slow cooker, so I used the pressure cooker instead. Still turned out great! I used baby carrots instead of cutting them. I also served it with corn bread. We had plenty for lunch the next day, too! I'll be making this one again!