Thursday, October 29, 2009

Vegetable Tortilla Soup

bunch of green onions, chopped
3 large carrots, sliced
4 medium zucchini, sliced
celery heart, including leaves, chopped
1 cup frozen white corn kernels
1 cup chopped frozen spinach
1 cup salsa
2 cans kidney beans, drained
15 oz can tomato sauce
salt & pepper
6 corn tortillas, chopped

Put all ingredients in crockpot and cook on low for 7-8 hours. Serve with sliced avocado & hot sauce on top.

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