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Mexican Minestrone

1 T olive oil                              1/2 tsp kitchen bouquet

1.5 tsp cumin                          2 T flour

1 can Rotel                              1/4 C chopped cilantro

6 C chicken broth                   1 C sliced carrots

1 bag frozen seasoning blend                 Shredded Mozzarella

2 cans (15 oz) black beans                   Tortilla Chips

2 cans (15 oz) peas and carrots

2 C packed fresh baby spinach leaves


In stockpot, heat olive oil and sauté seasoning blend until tender.  Sprinkle with flour and cook for about a minute.  Rinse black beans.

Stir in black beans, Rotel, peas & carrots, broth, cumin, cilantro & spinach.  Bring to boil &

reduce heat to low. Cover and cook for 10 minutes. Add dash worchestire or kitchen bouquet to darken color if desired. Season with salt & pepper or Tony’s.

Sprinkle individual servings with shredded Mozzarella or Monterrey jack cheese and crumbled tortilla chips.

 Want to see more kitchens? Click HERE!

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About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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