Sopa de Veggie Mexicano
6 cups water
2 pablano pepper bouillon cubes (or your fav cube)
1 can diced tomatoes
1 can black beans, drained
1 can green chillis
1 c frozen corn
3 carrots sliced
3 stalks of celery sliced
1 diced yellow onion, medium)
1 small bell pepper diced
1 small zuccini strips
1 c frozen peas
1/2 c chopped fresh ciantro
3 tbsp chili powder
2 garlic cloves, minced
tortilla chips
shredded cheeses
sour cream
avacado, sliced
Combine 1st set of ingredients in your crock pot, cook 6-8 hours.
To serve crumble chips into a bowl, ladel soup on top of chips, top w/ shredded cheese, sour cream & avacado slices.
You can pretty much sub in/out any veggies in your fridge you need to use up.
6 cups water
2 pablano pepper bouillon cubes (or your fav cube)
1 can diced tomatoes
1 can black beans, drained
1 can green chillis
1 c frozen corn
3 carrots sliced
3 stalks of celery sliced
1 diced yellow onion, medium)
1 small bell pepper diced
1 small zuccini strips
1 c frozen peas
1/2 c chopped fresh ciantro
3 tbsp chili powder
2 garlic cloves, minced
tortilla chips
shredded cheeses
sour cream
avacado, sliced
Combine 1st set of ingredients in your crock pot, cook 6-8 hours.
To serve crumble chips into a bowl, ladel soup on top of chips, top w/ shredded cheese, sour cream & avacado slices.
You can pretty much sub in/out any veggies in your fridge you need to use up.
