Mexican Pinto Bean Soup and Lipton Roasted Potatoes

Mexican Pinto Bean Soup and Lipton Roasted Potatoes Mexican Pinto Bean Soup Ingredients: 1 tbsp olive oil 1 medium onion diced 1 can rotel tomatoes 2 (14 oz) cans pinto beans drained 3 garlic cloves minced 2 small carrots peeled and diced 1 medium potato peeled and diced 1 small red bell pepper diced 1 tsp oregano dried 1 tsp ground cumin 1 tsp smoked paprika Red pepper flakes to taste 2 cups beef broth Salt and pepper to taste Directions: Heat oil in a medium pot Saute the onions and carrots for 4 to 5 minutes Add the garlic and saute for 1 minute Add the beans, tomatoes, potatoes, bell pepper and spices and stir Add salt and pepper to taste Add the beef broth and bring to a boil Reduce heat and simmer for 20 minutes or until the potatoes are fork tender Serve and Enjoy !! ----------------------------------------------------------------------------------------------------------------------------------------------- Lipton Roasted Potatoes Ingredients: 12 to 14 small Yukon gold potatoes (cut into fourths) 1 Tbsp olive oil 1 package Lipton Onion Soup Mix Directions: Wash the potatoes and cut them into fouths In a medium bowl mix the potatoes and olive oil Add the onion soup mix and mix good Place in a small casserole dish and bake at 375 degrees for 40 minutes Serve and Enjoy !!