Mexican Minestrone
- Ready In:
- 8hrs 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 cups red potatoes, diced
- 2 cups frozen green beans
- 30 ounces canned black beans, drained
- 29 ounces stewed tomatoes or 29 ounces Ro-Tel tomatoes
- 16 ounces corn, drained
- 15 ounces garbanzo beans, drained
- 24 24 ounces chicken broth or 24 ounces beef broth
- 1 cup salsa
- salt and pepper
- 1 tablespoon chili powder
directions
- Combine all ingredients in 5-6 quart crockpot.
- Cover and cook on low to 8- 9 hours or on high for 4-5 hours.
- For Vegetarian use the Vegetable broth option.
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Reviews
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This is fantastic! I was looking for a vegee side dish to serve with chicken burritos when I found this. I tried it and my whole family (including 4-year old daughter) just loves it. I cut the chili powder down to 1/2 tsp. because the Ro-Tel tomatoes and salsa add quite a bit of spice (and I only had about 1/2 tsp). It was perfect. I was going to freeze the leftovers but we ate it up too fast!
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we loved this easy-to-make soup which is also very adaptable. Instead of the canned tomatoes (which I swore I had but didn't) I used 1 15 oz can of tomato sauce and 1 can of tomato juice. I also added 2 bouillion cubes to 1 can of beef broth and 1 can of water. I used a bit less chili powder than specified as I was worried this would be too hot -- not in the slightest - it was just perfect. The salsa I used was mild. Thanks for sharing this keeper which we will be having often!
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This is very good. I used our green beans out of the garden to make this. I cooked this on the stove top over low heat for 3 hours. I don't think there will be any left to have leftovers tomorrow as everyone is having 2 bowls full. Thanks for a great recipe I'll be making this again. Made for Zaar Tag 2006
Tweaks
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we loved this easy-to-make soup which is also very adaptable. Instead of the canned tomatoes (which I swore I had but didn't) I used 1 15 oz can of tomato sauce and 1 can of tomato juice. I also added 2 bouillion cubes to 1 can of beef broth and 1 can of water. I used a bit less chili powder than specified as I was worried this would be too hot -- not in the slightest - it was just perfect. The salsa I used was mild. Thanks for sharing this keeper which we will be having often!
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
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