Slow Cooker Zesty Mexican Potato Soup

By Greywolf

Ingredients

• 7 lg potatoes, with skin
• 5 Tbsp cilantro, raw
• 1/4 cup onion, diced
• 2 cups vegetable broth
• 8 cups water
• 1/2 lime juice
• 1/4 tsp cumin
• 3 cloves garlic
• 1/4 tsp chili powder
• 2 Tbsp butter
• 1/2 cup green pepper, chopped
• 1 cup dried bean soup mix
• lime zest to taste
• salt to taste
• black pepper to taste

Preparation

Step 1

Wash and cut all veggies into rough pieces and put in a 4 quart slow cooker.

Combine all ingredients in slow cooker with water and stock. Omit or add some water depending on volume of ingredients in pot.

Cook until all ingredients are soft; about 2 to 3 hours on high or 6 to 8 on low.

Using a hand blender, puree all ingredients in cooker until smooth. Continue cooking on low until all flavours have combined and you're ready to eat.

Serve topped with grated low fat cheese, hot peppers, yogurt and/or fresh cilantro leaves if desired.