Sheri’s Mexican Soup

I use the dutch oven from my set of pots and basically go b y feel based on a full pot. The base o f the soup is a package of frozen vegetables that comes from Sobey’s. It’s the Our Compliments Mediterranean Vegetables. I add to that:

– a can of diced tomatoes

– 1 med. diced purple onion

– approx. 2/3 can kidney beans, drained

– approx. 2/3 can black beans, drained

– frozen corn

– any combination of water and imagine vegetable broth or you could use broth

only or powdered chicken soup and water (I gauge how much liquid by how thick

the soup is looking and how full the pot is)

– Club House Tex-Mex seasoning t o taste (I really d o have t o taste t o know how

much)

– add salt to taste, but not i f using powdered chicken soup

Simmer covered on low heat for about 3 hours.

Meanwhile, cook 1/2 cup brown rice ( I used Lundberg Brown Basmati) and add to soup after it’s finished cooking. Simmer for short while longer to allow rice to be flavoured by soup.

I think that’s about it. Sorry I couldn’t b e more specific – never measured.