Mexican Minestrone (crockpot)

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Mexican Minestrone

 

2 cups Red Potatoes, diced

2 cups Green Beans, frozen

30 ounces Black Beans, canned drained

29 ounces Stewed Tomatoes ROTEL is a good brand for this

28 ounces Vegetable Broth

15 1/4 ounces Corn, canned drained

15 ounces Garbanzo Beans, canned drained

1 cup Salsa

 

In a 5- to 6-quart slow cooker (crock pot) combine potatoes and frozen green

beans. Add black beans, undrained tomatoes, broth, corn, garbanzo beans, and

salsa. Cover; cook on low-heat setting for 9 to11 hours or on high-heat setting

for 4 1/2 to 5 1/2 hours. Serve with warmed tortillas or tortilla chips

 

 

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