Here is a great tasting soup that I made the other day! It has a great Mexican taste to it and I serve it up with cheese quesidilla's. Great for dinner!
Mexican Minestrone Soup
Ingredients: 2 15 oz. can of Black Beans, Rinsed and drained 2 14 1/2 oz. Can Mexican style Stewed Tomatoes 2 14 oz. Can of Vegetable Broth 1 15 oz. can Whole Kernel Corn, rinsed and drained 1 15 oz. can Garbanzo Beans, rinsed and drained 2 cups diced skinned potatoes 2 cups frozen cute green beans 1 cup Salsa Sour Cream Directions:
In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa. 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. (You can cut this recipe in half)