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Mexican Minestrone Soup Recipe with Mixed Beans
Traditional minestrone is an Italian soup, which contains vegetables and peas or beans, as well as pasta or rice. This Mexican minestrone soup recipe is a variation on the classic Italian soup and contains black beans, garbanzo beans, corn, and salsa, among other ingredients, for a delightful taste of Mexico.
This soup is quite rich in filling ingredients so you can serve it in large bowls as a main meal. Mexican minestrone is made in a crock pot, or slow cooker, so you can begin in before you go to work and get home to a wonderful smelling house and a delicious dinner ready for you to enjoy.
Beans are very healthy and a great source of protein, so it is nice to make something, which tastes so good and is healthy for you too. Spice this Mexican minestrone soup up with a little chili if you want to, or simply make it as it is. You can halve this recipe if you want to but it does keep in the refrigerator for up to three days so you can make a lot and then reheat it for lunch the next day. A dollop of sour cream is all you need for a flavorful garnish.
Crock Pot Minestrone Soup Recipe
Ingredients -
2 cans Mexican style stewed tomatoes, 14 ½ oz each
2 cans black beans, rinsed and drained, 15 oz each
15 oz can garbanzo beans, rinsed and drained
2 cups frozen cut green beans
2 cups diced red potatoes
15 ¼ oz can whole kernel corn, drained
2 cans vegetable broth, 14 oz each
1 cup salsa
Sour cream
Preparation:
In a 5 quart slow cooker, mix together everything except the sour cream.
Cover and cook on high for 4 to 6 hours or low for 9 to 11 hours.
Serve the Mexican minestrone soup with a dollop of sour cream.
(Serves 12)
