Mexican Minestrone Recipe #367983
With its black beans and corn, this recipe could just as easily have been called Santa Fe Minestrone. But whatever you call it, it is a sensational soup and makes a filling meatless meal. Perfect for cool days and probably even warm ones. The flavor is wonderful and it's so easy to make! This recipe comes fro m BH&G's "Better Than Mom's Slow Cooker Recipes."
½ day | 15 min prep
SERVES 6 -8
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (14 1/2 ounce) cans Mexican-style stewed tomatoes, undrained
- 1 (15 1/4 ounce) can whole kernel corn, rinsed and drained
- 1 (14 ounce) cam reduced-sodium chicken broth
- 2 cups coarsely chopped potatoes (2 medium)
- 1 cup purchased salsa
- 1 cup frozen cut green beans
- sour cream (optional for garnish)
- Combine all the ingredients except the sour cream in a 3-1/2- or 4-quart slow cooker. Stir everything together.
- Cover and cook on high-heat setting for 7-9 hours.
- If desired, top individual servings with sour cream.
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5 stars