Guest guest Posted May 5, 2003 Report Share Posted May 5, 2003 * Exported from MasterCook * Mexican Minestrone Crockpot Recipe By :Better Homes & Gardens Serving Size : 12 Preparation Time :0:00 Categories : Beans & Vegetables Electric Slow Cooker Soups & Stews Vegetarian {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups diced red-skinned potatoes 2 cups frozen cut green beans 30 ounces canned black beans -- rinsed 29 ounces mexican-style stewed tomatoes 28 ounces defatted low-sodium vegetable broth 15 1/4 ounces canned whole kernel corn -- rinsed 15 ounces canned garbanzo beans -- rinsed 1 cup salsa Prep: 10 min. Cook: 9 to 11 hrs. (low) or 4 1/2 to 5 1/2 hrs. (high) 1. In a 5- to 6-quart slow cooker combine potatoes and frozen green beans. Add black beans, undrained tomatoes, broth, corn, garbanzo beans, and salsa. 2. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Makes 12 servings. Each serving: 199 calories, 4 g total fat (2 g sat. fat), 5 mg cholesterol, 1,051 mg sodium, 37 g carbohydrate, 7 g fiber, 10 g protein. Daily Values: 9% vitamin A, 37% vitamin C, 8% calcium, 12% iron. Cuisine: " Mexican " Source: " BHG Special: All-Time Favorites Slow-Cooker " S(Archive): " MC (Gail) 2003 " Copyright: " 2003 The Meredith Corporation " Ratings : Points 0-10 4 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 2g Fat (9.0% calories from fat); 9g Protein; 37g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 813mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. NOTES : There's no meat in this recipe, but the zesty soup is so full of flavor that you'll never miss it. Dollop each bowl with sour cream and pass warmed, rolled tortillas or tortilla chips. Nutr. Assoc. : 421 3569 0 0 0 0 0 0 ---------- ---- Quote Link to comment Share on other sites More sharing options...
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