Submitted by Arminda Perch 1 Tbsp. olive oil 1 medium onion, chopped 2 tsp. cayenne 1 cup canned vegetable or vegetarian chicken broth 1 1/2 cup sweet potatos, peeled, cut into 3/4-inch cubes 1 16 oz. can Mexican-style stewed tomatoes 1 15 oz. can pinto beans, drained 1/2 tsp. garlic powder 1/2 tsp. oregano salt…
Strict Standards: Declaration of Walker_Nav_Menu_Dropdown::start_lvl() should be compatible with Walker_Nav_Menu::start_lvl(&$output, $depth = 0, $args = Array) in /home/uxhbg5d8jpni/public_html/mgwministry/wp-content/themes/churchope/classes/Walker/Nav/Menu/Dropdown.php on line 0
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