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Prep Time: 0 Minutes Cook Time: 33 Minutes |
Ready In: 33 Minutes Servings: 12 |
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This is a nice change from regular minestrone Ingredients:
2 15-ounce cans black beans, rinsed and drained |
2 14-1/2-ounce cans mexican-style stewed tomatoes |
2 14-ounce cans 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 (mild, medium or hot) |
dairy sour cream |
Directions:
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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