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.

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