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Mexican Minestrone
Ingredients
- 2 15 ounce canblack beans, rinsed and drained
- 2 14 1/2ounce canMexican-style stewed tomatoes
- 2 14 ounce canvegetable broth
- 1 15 1/4ounce canwhole kernel corn, rinsed and drained
- 1 15 ounce cangarbanzo beans, rinsed and drained
- 2 cups diced red-skinned potatoes
- 2 cups frozen cut green beans
- 1 cup salsa
- Dairy sour cream
Directions
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-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)
- Servings Per Recipe 12,
- cal. (kcal) 199,
- Fat, total (g) 4,
- chol. (mg) 5,
- sat. fat (g) 2,
- carb. (g) 37,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 0,
- fiber (g) 7,
- sugar (g) 4,
- pro. (g) 10,
- vit. A (IU) 437,
- vit. C (mg) 22,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1051,
- Potassium (mg) 610,
- calcium (mg) 81,
- iron (mg) 2,
- Vegetables () 2,
- Starch () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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