Mexican Minestrone Crockpot

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* 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

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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

 

 

 

 

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