Description
My family loves this soup, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. —Angela Lively, Conroe, Texas
Ingredients
- 1 pound beef stew meat (1-1/4-inch pieces)
- 3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
- 2 cups frozen corn (about 10 ounces), thawed
- 2 medium carrots, cut into 1/2-inch slices
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 cups beef stock
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- optional: sour cream and tortilla chips
Directions
- In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.
