Mexican Minestrone

Lorraine of AZ's Note:

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."

• Total Time: 9 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 9 hrs

Ingredients:

Servings: 6

• 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)

Directions:

1. Combine all the ingredients except the sour cream in a 3-1/2- or 4-quart slow cooker. Stir everything together.
2. Cover and cook on high-heat setting for 7-9 hours.
3. If desired, top individual servings with sour cream.

Reviews

[PaulaG]

This does make a filling meatless dish that could be easily vegetarian by using vegetable broth in place of chicken. I used a full can of green beans that had been drained and rinsed as that was what was on hand and preferred it topped with shredded cheese in place of the sour cream. I will keep this recipe on stand-by to make again during the winter ahead. Made for *My 3 Chefs*