Start this soup in the morning before you leave for the day, and come home to a delicious, south of the border dish.
1 lb. Beef Stew Meat, cut into 1/2 inch cubes 14 oz. beef broth 2 C. water 14 oz. Mexican style chunky tomato sauce 2 tsp. ground cumin 1/4 tsp. seasoned salt 1/4 tsp. pepper 1/2 tsp. garlic powder 1 lb. canned pinto beans, rinsed and drained 1 can of corn 1/2 C. sour cream
Combine stew beef, broth, water, tomatoes and spices in an electric slow cooker on low heat. Cover and cook 8 to 8 1/2 hours, or until beef is tender. Increase heat to high. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot. Serve with a dollop of sour cream.