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| Southwestern Mustard Soup |
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Paula Zenker, Minnesota
2 sweet red peppers, diced
2 medium onions, diced
2 medium potatoes, diced
6 cloves garlic, chopped
(or 1 1/2 tsp garlic powder)
1/4 C fresh cilantro, chopped
2 T tomato paste
1 14 oz. can crushed tomatoes
4 1/2 C water
1/2 tsp salt
1/2 tsp coarse black pepper
1/8 tsp cayenne pepper
1/4 tsp ginger
2 T sugar
1 - 15 oz. can black beans, including juice
1 - 11 oz. can whole kernel corn, including
juice
14 oz. jar Raye’s Brown Ginger Mustard
Cook all ingredients in your crock pot until fresh veggies are done. (Time will vary with individual appliances.) Garnish with crushed tortilla, grated cheddar cheese, and/or sour cream. Easy, pretty, tasty, and “good for you,” too!
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