- 2 15 oz. cans black beans, rinsed and drained
- 2 14 1/2 oz. cans Mexican-style stewed tomatoes
- 2 14 oz. cans vegetable broth
- 15 1/4 oz. can whole kernel corn, rinsed and drained
- 15 oz. can garbanzo beans, rinsed and drained
- 2 c. diced red-skinned potatoes
- 2 c. frozen cut green beans
- 1 c. salsa
- Sour Cream
Love the kick from the salsa in the Crock Pot Mexican Minestrone Soup!
1. In a 5 or 6 quart crock pot combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.
2. Cover. Cook on Low for 9 to 11 hours or on High for 4 1/2 to 5 1/2 hours.
Optional: Add 1 c. of cooked shell pasta 15 to 20 minutes before serving!
3. Serve with sour cream.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
It looks like there is pasta in the picture….is there pasta?
Hi Kara, I do believe I added some shell pasta at the end of this recipe! I will modify the recipe! Thanks for the question and Happy Crocking!