Big Red Soup - American Homemade Recipe

Prep: 15 Minuts Cook: 10 Hours Slow Cook Numbers of Serves: 10-12 servings

This Big Red Soup offers a hearty balance of protein and essential nutrients, making it a supportive choice for muscle maintenance and sustained energy. The primary focus on beef provides a significant source of iron and zinc, which are crucial for immune function and blood health, while the inclusion of tomatoes and picante sauce adds a dose of lycopene—a powerful antioxidant known for supporting heart health. Additionally, the long, slow-cooking process helps break down the meat’s connective tissues, making the proteins easier to digest and ensuring the minerals are well-preserved in the savory broth. Using corn tortillas as a base provides a gluten-free source of complex carbohydrates and fiber, while garlic and onions contribute prebiotic benefits that support a healthy gut microbiome.

Ingredients

2 tablespoons vegetable oil

2 pounds beef stew meat, cut into 1-inch cubes

3/4 cup chopped onion

2 cloves garlic, minced

2 cans (14-1/2 ounces each) diced tomatoes in sauce

1 can (10-1/2 ounces) condensed beef broth, undiluted

1 can (10-1/2 ounces) condensed chicken broth, undiluted

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1/4 cup water

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon lemon-pepper seasoning

2 teaspoons Worcestershire sauce

1/3 cup picante sauce

8 corn tortillas, cut into quarters

1 cup (4 ounces) shredded cheddar cheese

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Instructions

Brown the Meat: Heat oil in a skillet and brown the beef stew meat.

Slow Cook: Place the browned meat in a slow cooker. Add all remaining ingredients except for the tortillas and the cheese.

Simmer: Cook on low for at least 10 hours.

Serve: When serving, place enough tortilla quarters to cover the bottom of each bowl. Pour the soup over the tortilla pieces and sprinkle with the shredded cheddar cheese.

Yield: 10-12 servings