Slow Cooker Mexican Minestrone Soup

Love the kick from the salsa in the Slow Cooker Mexican Minestrone Soup!

1. In a 5 or 6 quart slow cooker 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.
3. Optional: Add 1 c. of cooked shell pasta 15 to 20 minutes before serving!
4. Serve with sour cream.

Happy Crocking!

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XOXO,

Jenn