Recipe for cooking mexican minestrone

Soups for Salads :: Soups for the Crock Pot

Mexican Minestrone

2 C. red potatoes, diced
2 C. green beans, frozen
30 oz. black beans, canned drained
29 oz. stewed tomatoes or Ro-Tel for a spicier soup
28 oz. vegetable broth
15 1/4 oz. corn, canned drained
15 oz. garbanzo beans, canned drained
1 C. salsa

In a 5- to 6-qt. crockpot Mix together 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 hr. or on HIGH for 4 1/2 to 5 1/2 hr..

Serve with warmed tortillas or tortilla chips.