Mexican Minestrone
 
2 cup  red potatoes, diced
2 cup  green beans, frozen
30 oz.  black beans, canned drained
29 oz.  stewed tomatoes rotel is a good brand for this
28 oz.  vegetable broth
15-1/4 oz.  corn, canned drained
15 oz.  garbanzo beans, canned drained
1 cup  salsa
 
in a 5- to 6-quart slow cooker (crock pot) combine potatoes and 
frozen green beans. add black beans, undrained tomatoes, broth, corn, 
garbanzo beans, and salsa. cover; cook on low-heat setting for 9 to11 
hours or on high-heat setting for 4 1/2 to 5 1/2 hours. serve with 
warmed tortillas or tortilla chips. 
 
linda 
 
 
-- 
(ID: 3666) Mirror: rec.food.recipes: Wed, Feb 9, 2005


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