slow cooker Big Red soup.
January 21, 2014 § Leave a comment
I am not a Nebraska Cornhusker, aka a “Big Red” fan. I am 100% a Ohio State Buckeye (and a Kent State Golden Flash every now and then because of my fiancé.) But I sure do love this Big Red Soup. The soup may be named for a Nebraska football team, but spoiler alert: It’s just a simple, tasty slow cooker soup that will keep well in the fridge all week long.
Slow Cooker Big Red Soup
adapted from Taste of Home magazine
What you need:
- 2 pounds beef stew meat (cut in 1-inch cubes)
- 2 tablespoons of olive oil
- 3/4 cup of chopped sweet onion
- 2 cloves garlic, minced
- 2 cans of tomatoes in sauce (14.5 oz cans)
- 1 can of low-sodium beef broth (10.5 oz can)
- 1 can of low-sodium chicken broth (10.5 oz can)
- 1 can of tomato soup, condensed and undiluted (10.75 oz can)
- 1/4 cup of water
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 teaspoons Worcestershire sauce
- 1/3 cup of picante sauce
- tortilla chips and shredded cheese for topping
What to do:
Drizzle your olive oil in a large skillet over medium high heat. Cook the beef until it’s browned on the outside. Then, put the beef in the bottom of your slow cooker. Add all of the additional ingredients, except for the chips and cheese. Let the soup cook on low for 8-10 hours, until the beef is tender. Ladle the soup in bowls.
Top with crushed tortilla chips and shredded cheddar cheese, if you like.
I definitely like.