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
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.
Welcome to Month by Month:
This blog is my own little version of organization central. We touch on just about every aspect of home, family, and holiday organization here. It is my hope that by blogging my experiences, I can grow as an individual and perhaps inspire others to try new things and think about everyday life a little differently. So please join us in organizing for life every month of the year!