Mexican Minestrone 2 cups red potatoes, diced 2 cups green beans, frozen 30 ounces black beans, canned drained 29 ounces stewed tomatoes or Ro-Tel for a spicier soup 28 ounces vegetable broth 15 1/4 ounces corn, canned drained 15 ounces garbanzo beans, canned drained 1 cup salsa
In a 5- to 6-quart crockpot combine potatoes and frozen green beans. Add black beans, undrained tomatoes, broth, corn, garbanzo beans and salsa. Cover; cook on LOW heat setting for 9 to11 hours or on HIGH for 4 1/2 to 5 1/2 hours.
