Makes:
10-12 servings
Total Time:
12 hr
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 2 cans (15-ounce each) black beans, rinsed and drained
- 2 cans (14-1/2-ounce each) Mexican-style stewed tomatoes
- 2 cans (14-ounce each) vegetable broth
- 1 can (15-1/4-ounce) whole kernel corn, rinsed and drained
- 1 can (15-ounce) garbanzo beans, rinsed and drained
- 2 cups diced red-skinned potatoes
- 2 cups frozen cut green beans
- 1 cup salsa
- Dairy sour cream
make it
1. In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green 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.
3. Serve with sour cream.
Notes
