• 2 15 oz. cans black beans, rinsed and drained
  • 2 14 1/2 oz. cans Mexican-style stewed tomatoes
  • 2 14 oz. cans vegetable broth
  • 15 1/4 oz. can whole kernel corn, rinsed and drained
  • 15 oz. can garbanzo beans, rinsed and drained
  • 2 c. diced red-skinned potatoes
  • 2 c. frozen cut green beans
  • 1 c. salsa
  • Sour Cream

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Love the kick from the salsa in the Slow Cooker Mexican Minestrone Soup!

  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 for 9 to 11 hours or on High for 4 1/2 to 5 1/2 hours.
  3. Optional: Add 1 c. of cooked shell pasta 15 to 20 minutes before serving!
  4. Serve with sour cream.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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