from Virtuous Daughters, March 2011~Volume 10, Number 12
Prep: 15 minutes—Bake: 1 ½ to 2 hours
Yields: 10 to 12 Servings
Another freezer-friendly meal, this soup can be cooked in a slow cooker or on a stovetop. Serve with sour cream, shredded cheese, and tortilla chips.
Put all ingredients in a large pot or a slow cooker. Bring mixture to a boil. Reduce heat and simmer for 1 to 2 hours.