Spicy Southwest Fajita Stew *

This soup makes a great hearty meal. You can control the spicy-ness of this soup by the salsa you choose and whether or not you use the dried jalapeno peppers. Try serving this soup with some Texas Skillet Bread….yummmm!

• 1 1/2 pounds grass-fed ground beef
• 1 cup onion, chopped
• 1 small yellow bell pepper, chopped (or other bell pepper of your choice)
• 1 small orange bell pepper, chopped (or other bell pepper of your choice)
• 1 teaspoon garlic, minced
• 2 cans (14 ounces, each) diced tomatoes
• 1 can (15 ounces) black beans, rinsed and drained
  OR 2 cups homecooked black beans, rinsed and drained
• 1 cup prepared salsa (your favorite variety and/or heat level)
• 2 cups beef broth (can substitute chicken broth or water)
• 1 Tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon McCormick Diced Jalapeno Peppers (optional – gives the soup an extra spicy kick)
• salt, to taste
• pepper, to taste
• shredded cheddar cheese, for garnish (optional)
• sour cream, for garnish (optional)

Brown ground beef, onion, bell pepper, and garlic in a large saucepan. When meat is no longer pink, drain any excess oil if necessary (a little oil left behind is ok).

Add the canned tomatoes and their juices, the rinsed/drained black beans, salsa, broth, cumin, chili powder, oregano, and dried jalapenos (if using). Stir until well mixed.

Bring the soup to a boil, reduce heat, cover and simmer for 15 to 20 minutes. Garnish each serving with some shredded cheese and/or some sour cream, if desired.

Serves 8.

*Sugar-Free / Grain-Free

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