mexican minestrone


2  15  ounce can black beans, rinsed and drained
2  14 1/2 ounce can Mexican-style stewed tomatoes
2  14  ounce can vegetable broth
1  15 1/4 ounce can whole kernel corn, rinsed and drained
1  15  ounce can garbanzo beans, rinsed and drained
2   cups diced red-skinned potatoes
2   cups frozen cut green beans
1   cup salsa
Dairy sour cream


1. In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.
2. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Serve with sour cream. Makes 12 servings.

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