Mixed Up Mexican Minestrone
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 cup red potatoes, diced 2 cup green beans, fresh or frozen 30 oz. black beans, canned drained 29 oz. stewed tomatoes 28 oz. vegetable or chicken broth 15 oz.  corn, canned, drained 15 oz.  garbanzo beans, canned drained 1 cup salsa

Instructions

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. Use garlic and seasoned stewed tomatoes if you like it spicier soup. Serves 6 to 8.

Serving Size

Serves 6 to 8.

Related Recipes

• Beets with Pineapple (pareve) • Teriyaki Beets (dairy or pareve) • Roasted Beets with Curry (dairy) • Sliced Beet Casserole (dairy or pareve) • Herbed Beef and Beet Stew (meat)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .