Contributed By: smiley
Better Homes and Gardens Slow Cooker Magazine
A wonderful and zesty meal for an especially cold day.... but I like it any time of year.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: More than 2 hours
Number of Servings: 8
Origin: Mexican & Spanish
Special Features: Vegetarian
Crock Pot
Meal Type: Soups & Stews
Ingredients
2 c. Diced Red-Skinned Potatoes
2 c. Frozen Cut Green Beans
2- 15oz. Cans Black Beans, Rinsed and Drained
2- 14.5 oz. Cans Mexican-Style Stewed Tomatoes, Undrained
2- 14 oz. Cans Vegetable Broth
1- 15.25 oz. Can Whole Kernel Corn, Rinsed and Drained
1- 15 oz. Can Garbanzo Beans, Rinsed and Drained
1 c. Salsa
Sour Cream (optional)
Tortillas or Tortilla Chips (optional)
Preparation
In a 5- to 6-quart slow cooker (crock pot) add all ingredients. Cover; cook on low heat setting for 9-11 hours or on high heat for 4.5-5.5 hours.
Dollop each bowl with sour cream and serve with warm, rolled tortillas or tortilla chips. (optional)
Cook's Notes
I cut this recipe in half because my crock pot is not big enough. I also add 1 LB of hamburger to this and substitute beef broth for vegetable broth. And since minestrone is not minestrone without pasta, I also add small cooked shells to this even though there are potatoes in it. You can choose not to put potatoes in if you don't want them with pasta, but my husband loves it.
Nutrition Information
Calories: 199
;
Total Fat: 4 g
;
Saturated Fat: 2 g
;
Carbohydrates: 37 g
;
Protein: 10 g
;
Vitamin A: 9%
;
Vitamin C: 37%
;
Calcium: 8%
;
Sodium: 1,051 mg
;
Iron: 12%
;
Fiber: 7 g