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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


  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 to11 hours or on HIGH for 4 1/2 to 5 1/2 hours.
  4. Serve with warmed tortillas or tortilla chips.


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