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Crock Pot Mexican Minestrone

Slow Cooker Mexican Minestrone Soup

  • Cooking Time:

    9–11 hours on Low or 4 1/2 — 5 1/2 hours on High
  • Servings:



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

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.

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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It looks like there is pas­ta in the picture.…is there pas­ta?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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