Healthy Slow Cook Mexican Bean Soup

 My soon-to-be mother in law gave the recipe when she wanted to whipped something up quickly. She is actually the reason why I started cooking. She told me that she never learned to cook until she got married and that her husband was patient with her. And now she is an AMAZING cook. This gave me the confidence to start. And that fact she gave me easy recipes to start with.

So I share this Mexican bean soup recipe from my Mexican and lovely future mother-in-law.

1/2 lb beans

6 cups of vegetable broth
14.5 oz organic diced tomato

12 oz turkey/chicken sausage

1 chopped celery stalk

1 chopped bell pepper

1 diced jalapeno

1/2 diced onion

2 tbsp of garlic powder
2 cups shredded cheese

Instructions: Add all the ingredients in a slow cooker. Set the slow cooker on low and cook for 8 hours. Stir occasionally and when done season with salt and pepper. Add the cheese on top of each serving. Done and Bon Appetite!