Crockpot Mexican Minestrone
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
1 1/2 cups frozen or canned green beans
1 cup salsa
cheese, sour cream and taco chips
In a 5 or 6 -quart slow cooker combine drained black beans, undrained tomotoes, broth,corn, garbanzo beans, potatoes, green beans and salsa. Cover and cook on low-heat setting for 8 hours or high-heat setting for 4 1/2 hours to 5 hours. Serve with cheese, sour cream and taco chips.
Makes 12 servings.