mexican bean soup

the ol' stand-by. the great jessie pee-pie perkins marcus shared this with me during bry and i's first year of marriage and i must have made it 50 times since...after i make it i re-buy all the cans the next time i am at the store so that it is always on hand - all the ingredients can be stored in your cupboard, which makes it my "i didnt make it to the grocery store and all i have is cans of beans soup" but it is always tasty and great a multitude of ways and not to mention healthy! here you go...enjoy!

(and by can i mean the regular sized ones unless noted)

1 can white beans

1 can kidney beans

1 can black beans (i usually use more since we love black beans...that great superfood!)

1 can red beans

2 cups V-8 Picante juice

1 can Green Giant Mexi-Corn (i also like the tomato-less corn chili salsa at TJ's...but it makes it a little too spicy for bryson)

1 can diced tomatoes with green chilis

1/2 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp seasoned salt

i put them all in the crock pot - turn on and forget about it until dinner - minimun time to cook is probably an hour on high heat - or 3 hours or more on low heat...

i also like to add lemon juice, cheese, sour cream, chicken - whatever! its kinda like a chili.

also - PS - this is a great recipe for kids to make - just open and dump!