Mexican Minestrone Soup

By á-2295

Cook: 9 to 11 hours (low), 4-1/2 to 5-1/2 hours (high)

Servings Per Recipe 12 servings Calories199 Total Fat (g)4 Saturated Fat (g)2, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)0, Cholesterol (mg)5, Sodium (mg)1051, Carbohydrate (g)37, Total Sugar (g)4, Fiber (g)7, Protein (g)10, Vitamin A (DV%)0, Vitamin C (DV%)37, Calcium (DV%)8, Iron (DV%)12, Starch (d.e.)2.5, Vegetables (d.e.)2, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

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

Details

Servings 12
Preparation time 10mins
Cooking time 10mins

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.
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.