International Vegetable Soup

By dashy_65

Ingredients

• 1 15oz can black beans, rinsed and drained
• 1 15oz can pinto beans, rinsed and drained
• 2 14 1/2oz cans Mexican style diced tomatoes with juice
• 2 C. frozen or canned corn, drained
• 1 14 1/2oz can vegetable broth
• 2 medium chopped red potatoes
• 1 C. frozen chopped onions
• 1 C. medium salsa
• 1 C. frozen green beans

Details

Servings 12

Preparation

Step 1

In Dutch oven or large slow cooker; combine everything. Mix well. Cover and cook on high 6 hours or until vegetables are tender. Thin with additional broth or water if desired.

Note: for different flavor use chicken broth.

One cup: 125 cal, 6g protein, 1g fat, 27g carbs, 622mg sodium, 6g fiber