Beef Fajita Soup

Okay, it's late at my house, and I'm tired. But, I just noticed that it's winter time, and I have hardly any soup recipes posted! Oops! So, here is one for you, and BONUS, it's a crock pot recipe! Yeah! This is seriously one of my favorite soups. It's just nice to have a soup that isn't chicken (even though I love chicken). Anyway, it's just different. I have adapted this from a recipe that I saw in "The Best Slowcooker Cookbook Ever" cookbook. You can leave out the onions and peppers in the beginning, and then add them in when you have about 4 hours left to go. This just makes the onions and peppers a little more firm in the end. But, it's great both ways. Make it tonight!

1 Pound Top Round Beef (or top sirloin), sliced into strips
14 ½ oz Beef Broth
2 Cups Water

1 Green Pepper, cleaned and sliced in strips
1 Onion, cut into strips
½ T Chili Powder
16 oz Tomato Sauce
3 Cloves Garlic, minced

½ tsp black pepper

2 tsp Cumin

15 oz Pinto beans, drained and rinsed

2 (15 oz) cans Black Beans, drained and rinsed

In a 3 ½-4 quart electric slow cooker, combine the beef, broth, water, vegetables, tomato sauce, pinto beans, cumin, pepper, and garlic. Cover and cook on low 8 hours, or until beef is tender. Stir in the black beans and heat, covered, for 10-30 minutes longer. Serve topped with sour cream, avocado, cheese, and corn tortillas or tortilla chips. (Weight Watcher's points: makes 6 servings, which is about 4 ladle scoops per serving and is 5.6 pts each without toppings)