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Mexican Minestrone Soup
Ingredients:
2 15-ounce cans black beans, rinsed and drained
2 14-1/2-ounce cans Mexican-style stewed tomatoes
2 14-ounce cans vegetable broth
1 15-1/4-ounce can whole kernel corn, rinsed and drained
1 15-ounce can garbanzo beans, rinsed and drained
2 cups diced red-skinned potatoes
2 cups frozen cut green beans
1 cup salsa
Dairy sour cream
2 15-ounce cans black beans, rinsed and drained
2 14-1/2-ounce cans Mexican-style stewed tomatoes
2 14-ounce cans vegetable broth
1 15-1/4-ounce can whole kernel corn, rinsed and drained
1 15-ounce can garbanzo beans, rinsed and drained
2 cups diced red-skinned potatoes
2 cups frozen cut green beans
1 cup salsa
Dairy sour cream
Directions:
In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa. 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.
Makes 10-12 Servings
Prep Time: 10 min
Cook Time: 9 hr
In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa. 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.
Makes 10-12 Servings
Prep Time: 10 min
Cook Time: 9 hr