Monday's Soup Recipe

Mexican Minestrone Soup

2 (15 oz) cans black beans (drained)
2 (141/2oz) cans Mexican styled stewed tomatoes
2 (14 oz) cans Vegetable broth
1 (151/2 oz) whole kernel corn rinsed and drained
1 (15 oz) can Garbanzo beans rinsed and drained
2 cups diced red skinned potatoes
2 cups frozen cut green beans
1 cup salsa
Sour Cream

In a five -six quart slow cookers combine black beans, tomatoes, broth, corn, garbanzo beans, potatoes, green beans, and salsa. Cover and cook on low heat for 9-11 hours or a higher setting 41/2-51/2 hours. Serve with sour cream. Makes 12 servings.

***Note: I made this in the crock pot and it took a VERY long time to get the potatoes done so smaller sizes work best. I think next go round I am going to try simmering it on the stove top.