Mexican Bean Soup by Jennifer Napier

Put the following in the crock pot:

2 jars of pinto beans
2 jars of black beans
1 can of garbanzo beans
1/2 onion chopped
1 jar of medium salsa
1 packet of taco seasoning
2 garlic cloves minced

top with shredded cheese, light sour cream and crushed tortilla chips.
Also great served over brown rice or quinoa.

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