15 ounce can black beans, rinsed and drained
14 1/2 ounce can Mexican-style stewed tomatoes
14 ounce can vegetable broth
15 1/4 ounce can whole kernel corn, rinsed and drained
15 ounce can garbanzo beans, rinsed and drained
cups diced red-skinned potatoes
cups frozen cut green beans
Dairy sour cream
- In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.
- Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Serve with sour cream. Makes 12 servings.
Nutrition Facts(Mexican Minestrone)
- Per serving:
- 199 kcal cal.,
- 4 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 5 mg chol.,
- 1051 mg sodium,
- 37 g carb.,
- 7 g fiber,
- 4 g sugar,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet