Mexican Minestrone

Ingredients

• 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

Instructions

1. In a 5 to 6 quart slow cooker combine potatoes and frozen green beans.
2. Add black beans, undrained tomatoes, broth, corn, garbanzo beans and salsa.
3. Cover; cook on LOW heat setting for 9 to 11 hours or on HIGH for 4 1/2 to 5 1/2 hours.
4. Serve with warmed tortillas or tortilla chips.