"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mexican Minestrone Recipe

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This recipe for Mexican Minestrone, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry and Carolyn Willems
Added: Saturday, July 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (15oz) black beans, rinsed and drained
2 cans (14 1/2oz) Mexican style stewed tomatoes, undrained
1 can (15 1/2 oz) corn, drained
1 can (14oz) chicken broth
2 medium red potatoes, chopped
1 cup bottled salsa
1 cup frozen cut green beans
sour cream

Directions:
Directions:
Combine all ingredients, except sour cream, in a crock pot. Cover and cook on high for 7-9 hours or until vegetables are tender. Top each serving with a spoonful of sour cream.

 

 

 

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