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Mexican Minestrone

Makes: 12 servings
Prep 10 mins Cook 9 hrs to 11 hrs  (low) or 4-1/2 to 5-1/2 hours (high)
Mexican Minestrone
Ingredients
  • 2 15  ounce can  black beans, rinsed and drained
  • 2 14 1/2 ounce can  Mexican-style stewed tomatoes
  • 2 14  ounce can  vegetable broth
  • 1 15 1/4 ounce can  whole kernel corn, rinsed and drained
  • 1 15  ounce can  garbanzo 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 (g) 28,
  • Cobalamin (Vit. B12) (g) 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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