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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mexican Minestrone Recipe

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This recipe for Mexican Minestrone is from Eatting at Terri's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2- 15 oz. cans black beans, rinsed and drained
2- 15 oz. cans Mexican-style stewed tomatoes
2- 14 oz. cans of vegetable broth
1- 15 oz cans whole kennel corn, rinsed and drained
1- 15 oz. can garbanzo bean, rinsed and drained
2 cups diced red-skinned potatoes
2 cups frozen cut green beans
1 cup salsa
Dairy sour cream
Directions:
Directions:
1. in a 6 quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.

2. Cover and cook on low heat for 9-11 hrs. or on high for 5 hours. Serve with sour cream.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10

 

 

 

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