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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:

    12

Ingredients

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.

Hap­py Crock­ing!

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

XOXO,

Jenn

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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kara

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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