Mexican Minestrone
This meatless, slow cooker soup is full of flavor. Serve with warmed, tortillas or tortilla chips.
Ingredients
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2 15-ounce cans black beans, rinsed and drained
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2 14-1/2-ounce cans Mexican-style stewed tomatoes
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2 14-ounce cans vegetable broth
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1 15-1/4-ounce can whole kernel corn, rinsed and drained
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1 15-ounce can garbanzo beans, rinsed and drained
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2 cups diced red-skinned potatoes
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2 cups frozen cut green beans
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1 cup salsa
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Dairy sour cream
Directions
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-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Serve with sour cream. Makes 12 servings.
Nutrition information
Calories 199, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 5 mg, Sodium 1051 mg, Carbohydrate 37 g, Total Sugar 4 g, Fiber 7 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 8%, Iron 12%. Exchanges: Vegetable 2, Starch 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Classic Minestrone
This Italian soup includes the traditional ingredients--pasta, spinach, beans, sweet pepper, tomatoes, and zucchini--and can be ready to serve in less than 30 minutes.
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