My kids started school a few weeks ago, and we hit the ground running immediately. This is the first time in years that my kids are on two different time schedules at two different campuses. Add in after school activities and that can make for one hectic week! When the schedules are packed and you feel like an Uber driver, the slow cooker can be a lifesaver!
This soup is embarrassingly easy to throw together, packed with veggies and can easily be made gluten free if you choose to use gluten free pasta or boil the pasta on the side and let people add it as they serve themselves.
Either way, crock pot or slow cooker, I think you'll love this recipe
1 (15 oz) can black beans, drained and rinsed
1 (11 oz) can Mexican style corn with peppers, drained
1 (8 ounce) can tomato sauce
4 cups vegetable broth
½ cup salsa verde
½ teaspoon dried oregano
2 teaspoons cumin
1 teaspoon kosher salt
1 ½ teaspoons smoked paprika
1 (12 ounce) jar Zesty Mexican BLENDABELLA
2 (small to medium) zucchini, sliced into half-moons 1/4-inch thick
½ cup mini shells pasta
1 Tablespoons olive oil
¼ teaspoon kosher salt
1 cup cilantro leaves
½ cup sliced green onion
2 teaspoons lime juice
In a 6-quart crockpot combine the beans, corn, tomato sauce, broth, salsa verde, oregano, cumin, salt, smoked paprika and BLENDABELLA. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
30 minutes before the soup is done cooking, add in the zucchini and pasta. Cook until pasta is tender.
While the pasta is cooking in the soup, make the Cilantro Lime Pesto. In a small food processor or blender, puree the olive oil, salt, cilantro, green onion and lime juice to a small food processor. Blend until smooth.
Ladle the soup into bowls to serve and drizzle with the cilantro lime pesto.
Serves 6
#BLENDABELLA #zestymexican
1 (11 oz) can Mexican style corn with peppers, drained
1 (8 ounce) can tomato sauce
4 cups vegetable broth
½ cup salsa verde
½ teaspoon dried oregano
2 teaspoons cumin
1 teaspoon kosher salt
1 ½ teaspoons smoked paprika
1 (12 ounce) jar Zesty Mexican BLENDABELLA
2 (small to medium) zucchini, sliced into half-moons 1/4-inch thick
½ cup mini shells pasta
1 Tablespoons olive oil
¼ teaspoon kosher salt
1 cup cilantro leaves
½ cup sliced green onion
2 teaspoons lime juice
In a 6-quart crockpot combine the beans, corn, tomato sauce, broth, salsa verde, oregano, cumin, salt, smoked paprika and BLENDABELLA. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
30 minutes before the soup is done cooking, add in the zucchini and pasta. Cook until pasta is tender.
While the pasta is cooking in the soup, make the Cilantro Lime Pesto. In a small food processor or blender, puree the olive oil, salt, cilantro, green onion and lime juice to a small food processor. Blend until smooth.
Ladle the soup into bowls to serve and drizzle with the cilantro lime pesto.
Serves 6
If you can't find BLENDABELLA in your local grocery store, you can purchase it online HERE
No comments:
Post a Comment