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)
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)
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