Categories: crockpot, mexican, soup
Ingredients
- 2 15-ounce cans black beans, rinsed and drained
- 2 14-1/2-ounce cans Mexican-style stewed tomatoes
- 2 14-ounce cans vegetable broth
- 1 15-1/4-ounce can whole kernel corn, rinsed and drained
- 1 15-ounce can garbanzo beans, rinsed and drained
- 2 cups diced red-skinned potatoes
- 2 cups frozen cut green beans
- 1 cup salsa
- Sour cream
Directions
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In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.
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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. Serve with sour cream.