First finish!! Mexican Bean Soup

Today was a nice cold rainy day here in San Antonio. The perfect kind of day to finish my first cross stitch-be it small it is done! Now I can start working on the Pineapple Upside Down Cake. I pulled all the threads and the fabric out so I could start in the morning.

I also started the day by putting one of our favorite soups in the crockpot-Mexican Bean Soup-yum!!!

1 can (15 oz.) pinto beans
1 can (15 oz.) kidney beans
1 can (15 oz.) navy beans
                                                                                                      
 1 can ( 15 oz.) corn, 1 can (26 oz.) diced tomatoes, 1 can ( 15 oz.) Rotel tomatoes and chilis, 1 packet taco seasoning,1/2 packet dry ranch style dressing, 1/2 cup of water

Place all ingredients in slow cooker; stir together. Do not drain liquid off canned items. Cook on low for 6 to 8 hours. Serve with grated cheese, sour cream, and tortilla chips. I also browned one pound of hamburger meat and added it this time.