Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 I have not tried this but it looks really good Mexican Minestrone 2 cups Red Potatoes, diced 2 cups Green Beans, frozen 30 ounces Black Beans, canned drained 29 ounces Stewed Tomatoes ROTEL is a good brand for this 28 ounces Vegetable Broth 15 1/4 ounces Corn, canned drained 15 ounces Garbanzo Beans, canned drained 1 cup Salsa In a 5- to 6-quart slow cooker (crock pot) combine potatoes and frozen green beans. Add black beans, undrained tomatoes, broth, corn, garbanzo beans, and salsa. Cover; cook on low-heat setting for 9 to11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Serve with warmed tortillas or tortilla chips. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 Oh this does look yummy. I think I will make this one for the whole family. That is once everyone is over the North South Virus that is hitting all of Southern Maine right now. North South is a rapid spreading gastrointestinal infection that it's the North and Southern parts of the anatomy usually exiting rapidly at both ends. My 5 y/o daughter was in the hospital on Monday because she got dehydrated too quickly. I think the beans will be off the diet for a few more days yet. We don't need to add fuel to the fires. Kirsten ~Candace~ [carvers] Wednesday, February 09, 2005 2:36 PM vegetarianslimming REC:Mexican Minestrone I have not tried this but it looks really good Mexican Minestrone 2 cups Red Potatoes, diced 2 cups Green Beans, frozen 30 ounces Black Beans, canned drained 29 ounces Stewed Tomatoes ROTEL is a good brand for this 28 ounces Vegetable Broth 15 1/4 ounces Corn, canned drained 15 ounces Garbanzo Beans, canned drained 1 cup Salsa In a 5- to 6-quart slow cooker (crock pot) combine potatoes and frozen green beans. Add black beans, undrained tomatoes, broth, corn, garbanzo beans, and salsa. Cover; cook on low-heat setting for 9 to11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Serve with warmed tortillas or tortilla chips. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 Wow, I hope everyone gets well soon. Sound most unpleasant for everyone involved. Candace Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 > I have not tried this but it looks really good Mexican Minestrone, eh? ;=) Sounds good - and if anyone tries it can you please let the moderators know??? It helps! (Same goes for all untried recipes, of course! Much appreciated.) What's with the Rotel brand tomatoes? (We use Utopia - organic and good.) Are they Italian?? Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 Rotel is most likely a Texas thing( and I am a native) It's tomatoes with chilies. Comes in mild, medium and hot. It's great to make Velveeta dip with. Candace Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 > Rotel is most likely a Texas thing( and I am a native) It's tomatoes with chilies. Comes in mild, medium and hot. It's great to make Velveeta dip with. Okay, I got it ;=) Thanks for that! Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2005 Report Share Posted February 10, 2005 Oh, geez, I hope your daughter feels better asap. Beth , " Carousel Cheesecakes " <cc1@m...> wrote: > Oh this does look yummy. I think I will make this one for the whole family. > That is once everyone is over the North South Virus that is hitting all of > Southern Maine right now. North South is a rapid spreading gastrointestinal > infection that it's the North and Southern parts of the anatomy usually > exiting rapidly at both ends. My 5 y/o daughter was in the hospital on > Monday because she got dehydrated too quickly. I think the beans will be > off the diet for a few more days yet. We don't need to add fuel to the > fires. > > > > Kirsten > > > > > ~Candace~ [carvers@c...] > Wednesday, February 09, 2005 2:36 PM > vegetarianslimming > REC:Mexican Minestrone > > > > I have not tried this but it looks really good > > Mexican Minestrone > > 2 cups Red Potatoes, diced > 2 cups Green Beans, frozen > 30 ounces Black Beans, canned drained > 29 ounces Stewed Tomatoes ROTEL is a good brand for this > 28 ounces Vegetable Broth > 15 1/4 ounces Corn, canned drained > 15 ounces Garbanzo Beans, canned drained > 1 cup Salsa > > In a 5- to 6-quart slow cooker (crock pot) combine potatoes and > frozen green beans. Add black beans, undrained tomatoes, broth, corn, > garbanzo beans, and salsa. Cover; cook on low-heat setting for 9 to11 > hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Serve with > warmed tortillas or tortilla chips. > > Quote Link to comment Share on other sites More sharing options...
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