Mexican Minestrone

  • Cook Time: 9 - 11 hours on low; 4 1/5 - 5 1/2 hours on high
  • Servings: 12
  • Course: Soups & Salads

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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

Directions

Step 1

Line a 5- or 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2

Combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.

Step 3

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.

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