Beef Fajita Soup

1 pound lean boneless beef stew meat, trimmed of all fat & cut into 1/2-inch cubes
14 1/2 ounces beef broth
2 cups water
16 ounces package frozen fajita-style vegetables, thawed
14 1/2 ounces can mexican-style thick and chunky tomato sauce
15 ounces can pinto beans, rinsed and drained
2 teaspoon ground cumin
15 ounces can black beans, rinsed and drained
1/4 teaspoon seasoned salt
1/4 teaspoon garlic pepper
Sour cream
Chopped avocado
Shredded monterey jack or
Cheddar cheese


In a 3 1/2-quart electric crock pot, combine the beef, broth, water, vegetables, tomato sauce, pinto beans, and cumin cover and cook on the low heat setting 8 to 8 1/2 hours, or until the beef is tender. Stir in the black beans, seasoned salt, and garlic pepper. Heat, covered, 10 minutes longer. Serve with sour cream, avocado, and cheese.