MEXICAN MINESTRONE
Source of Recipe
WW
List of Ingredients
2 cans, 15 oz each, black beans rinsed and drained
2 cans (14 oz each) Mexican-style stewed tomatoes, (DO NOT DRAIN)
1 can (15 oz) chicken broth
1 can (12 oz) vacuum-packed whole kernel corn (DO NOT DRAIN)
1 or 2 medium red (or sweet) potatoes cut into ½ inch pieces
1 cup salsa, medium
2 cloves garlic, minced
1 heaping cup cut-up green beans (use frozen for convenience)
Recipe
Mix all the above in a slow cooker. Cover and cook on low heat setting 6-8hours or until veggies are tender. Makes 8-10 servings! Delicious!
Some options:
For a heavily spiced soup, add 1 can of Mexican tomatoes and 1 can of mild rotel tomatoes. In my opinion, even the mild Rotel have a nice kick.
Add peeled, cut up sweet potatoes instead of white potatoes.
Taste first – if wanted spicier, add some chopped jalapeno. If desired, add a few shakes of hot sauce.
If you need to add any more liquid I would add a little chicken broth.
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