Mexican Minestrone

Makes 12 servings
Prep: 10 minutes
Cook: 9 to 11 hours (low), 4-1/2 to 5-1/2 hours (high)


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
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.