Mexican Potato Soup

Submitted by tamtamg

"Vegetarian -- you won't miss the meat!"

 

• Ready In: 4hrs 30mins
• Ingredients: 17
• Yields: 8 bowls
• Serves: 8

ingredients

• 1⁄2 cup chopped carrot
• 1⁄2 cup chopped onion
• 1 teaspoon chopped garlic
• 2 (15 1/4 ounce) cans vegetable broth
• 1 (15 1/4 ounce) can crushed tomatoes
• 1 (15 1/4 ounce) can red beans
• 1 (8 ounce) can rotel
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 teaspoons Season-All salt
• 1⁄2 teaspoon all purpose Greek seasoning
• 1 teaspoon italian seasoning
• 1 pinch red pepper flakes
• 8 small golden potatoes
• grated cheese
• sour cream
• crushed tortilla chips

directions

1. Saute 1/2 cup chopped carrots, 1/2 cup chopped onion (start these first) and later add 1 tsp chopped garlic (I used the jarred kind) in olive oil on med-high temp until veggies are soft. Salt and pepper these to taste.
2. 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. 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. 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. Cover and Cook on high in crock pot for about 2.5 hours or on low for 4-5 hours.
6. To serve, add grated cheese, sour cream and crushed tortilla chips to top and stir. This has a kick to it!