Mexican Minestrone

By klgettins

Ingredients

• 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

Preparation

Step 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.

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.