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Prep Time: 15 Minutes Cook Time: 525 Minutes |
Ready In: 540 Minutes Servings: 8 |
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With its black beans and corn, this recipe could just as easily have been called Santa Fe Minestrone. But whatever you call it, it is a sensational soup and makes a filling meatless meal. Perfect for cool days and probably even warm ones. The flavor is wonderful and it's so easy to make! This recipe comes fro m BH&G's Better Than Mom's Slow Cooker Recipes. Ingredients:
2 (15 ounce) cans black beans, rinsed and drained |
2 (14 1/2 ounce) cans mexican-style stewed tomatoes, undrained |
1 (15 1/4 ounce) can whole kernel corn, rinsed and drained |
1 (14 ounce) cam reduced-sodium chicken broth |
2 cups coarsely chopped potatoes (2 medium) |
1 cup purchased salsa |
1 cup frozen cut green beans |
sour cream (optional for garnish) |
Directions:
1. Combine all the ingredients except the sour cream in a 3-1/2- or 4-quart slow cooker. Stir everything together.
2. Cover and cook on high-heat setting for 7-9 hours.
3. If desired, top individual servings with sour cream.
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