Big Red Soup Recipe
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. —Shelly Korell, Bayard, Nebraska
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon salt
- 1/4 cup water
- 2 cloves garlic minced
- 3/4 cup chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons canola oil
- 2 teaspoons worcestershire sauce
- 1 can (10-3/4 ounces) condensed tomato soup undiluted
- 1 cup (4 ounces) shredded cheddar cheese
- 1/3 cup picante sauce
- 1/2 teaspoon lemon-pepper seasoning
- 2 pounds beef stew meat cut into 1-inch cubes
- 1 can (10-1/2 ounces) condensed beef broth undiluted
- 2 cans (14-1/2 ounces each) diced tomatoes in sauce
- 1 can (10-1/2 ounces) condensed chicken broth undiluted
- 8 corn tortillas cut into quarters
- Carbohydrate 2.77465600094747 g
- Cholesterol 59.87419284 mg
- Fat 18.4419906243435 g
- Fiber 0.813943323371406 g
- Protein 17.1704399433116 g
- Saturated Fat 6.48756828673759 g
- Serving Size 1 1 -12 serving (131g)
- Sodium 199.501781587273 mg
- Sugar 1.96071267757606 g
- Trans Fat 2.03586701393617 g
- Calories 249 calories
Directions In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker; add the remaining ingredients except for tortillas and cheese. Cover and cook on low for 8-10 hours or until meat is tender. To serve, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with cheese. Yield: 12 servings (3 quarts). Originally published as Big Red Soup in Country Woman March/April 1988, p29
