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Mexicali Minestrone Slow Cooker Recipe

A delicious vegetarian minestrone with a spicy Mexican twist, far from the same old minestrone from your Grandmother's day.
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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes

Equipment

  • slow cooker

Ingredients

  • 2 cups red-skinned potatoes chopped
  • 2 cups frozen green beans
  • 2 15 oz cans black beans drained and rinsed
  • 2 15 oz cans Mexican-style stewed tomatoes
  • 2 15 oz cans vegetable broth
  • 1 15 oz can whole kernel corn drained and rinsed
  • 1 cup salsa

Instructions

  • In slow cooker combine all ingredients except the sour cream, stirring well.
  • Cover and cook on high for 4-1/2 - 5-1/2 hours or on low for 9 to 11 hours.
  • Serve with sour cream if desired.