Ingredients
-
1/2
-
1/2
-
1
-
2
-
1
-
1
-
1
-
1
-
1
-
2
-
1/2
-
1
-
1
-
8
-
Directions
Mexican Potato Soup, Vegetarian — you won’t miss the meat!, Vegetarian — you won’t miss the meat!
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Steps
|
1
Done
|
Saute 1/2 Cup Chopped Carrots, 1/2 Cup Chopped Onion (start These First) and Later Add 1 Tsp Chopped Garlic (used the Jarred Kind) in Olive Oil on Med-High Temp Until Veggies Are Soft. Salt and Pepper These to Taste. |
|
2
Done
|
Put 2 15 Oz Can of Vegetable Broth, 1 15 Oz Can of Crushed Tomatoes, 1 Can of Red or Pinto Beans, and 1 Can of Rotel Original in Smaller Crock Pot. Add Sauteed Veggies. |
|
3
Done
|
Add 1 Tbs Chili Powder, 1 Tsp Cumin, 2 Tsp Season-All Salt, 1/2 Tsp Greek Seasoning, 1 Tsp Italian Seasoning, and a Good Pinch of Pepper Flakes. Adjust Seasonings to Taste. |
|
4
Done
|
Peel About 8 Sm-Med Sized Gold Potatoes, Slice Into Thin Half Moons and Place in the Crock Pot. Add Water to Fill the Pot (about 1 Inch from Top). |
|
5
Done
|
Cover and Cook on High in Crock Pot For About 2.5 Hours or on Low For 4-5 Hours. |
|
6
Done
|
to Serve, Add Grated Cheese, Sour Cream and Crushed Tortilla Chips to Top and Stir. This Has a Kick to It! |
