• Prep Time: 25 mins
  • Cooking Time: 7 hrs 30 mins
  • Serves: 10

Mexi-Stroni Soup

  • Recipe Submitted by on

 Ingredients List

  • 1-1/2 pounds beef stew meat (1-inch pieces)
  • 1-1/2 cups shredded carrots
  • 1/2 cup chopped onion
  • 1 jalapeno pepper, seeded and minced, optional
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon Italian seasoning
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 2 cups spicy hot V8 juice
  • 1 carton (32 ounces) reduced-sodium beef broth
  • 1 medium zucchini, halved and thinly sliced
  • 2 cups finely shredded cabbage
  • 2 celery ribs, thinly sliced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup small pasta shells
  • 1/4 cup chopped fresh cilantro

 Directions

Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours.
Stir in remaining ingredients. Cook, covered, on high until vegetables are tender, 30-45 minutes, stirring occasionally.

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