Mexican Potato Soup

• 12 cup chopped carrot
• 12 cup chopped onion
• 1 teaspoon chopped garlic
• 2 (15 1/4 ounce) cans vegetable broth
• 1 (15 1/4 ounce) can crushed tomatoes
• 1 (15 1/4 ounce) can red beans
• 1 (8 ounce) can rotel
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 teaspoons Season-All salt
• 12 teaspoon all purpose Greek seasoning
• 1 teaspoon italian seasoning
• 1 pinch red pepper flakes
• 8 small golden potatoes
• grated cheese
• sour cream
• crushed tortilla chips

1. Saute 1/2 cup chopped carrots, 1/2 cup chopped onion (start these first) and later add 1 tsp chopped garlic (I used the jarred kind) in olive oil on med-high temp until veggies are soft.
2. Salt and pepper these to taste.
3. Put 2 15 oz can of vegetable broth, 1 15 oz can of crushed tomatoes, 1 can of red or pinto beans, and 1 can of Rotel Original in smaller crock pot.
4. Add sauteed veggies.
5. Add 1 Tbs chili powder, 1 tsp cumin, 2 tsp season-all salt, 1/2 tsp greek seasoning, 1 tsp Italian seasoning, and a good pinch of pepper flakes.
6. Adjust seasonings to taste.
7. Peel about 8 sm-med sized gold potatoes, slice into thin half moons and place in the crock pot.
8. Add water to fill the pot (about 1 inch from top).
9. Cover and Cook on high in crock pot for about 2.5 hours or on low for 4-5 hours.
10. To serve, add grated cheese, sour cream and crushed tortilla chips to top and stir.
11. This has a kick to it!

carrot, onion, garlic, vegetable broth, tomatoes, red beans, chili powder, cumin, seasonall, seasoning, italian seasoning, red pepper, golden potatoes, grated cheese, sour cream, tortilla chips

Taken from www.food.com/recipe/mexican-potato-soup-479810 (may not work)