Mexican Minestrone

PREP: 15 minutes

COOK: 7 to 9 hours (on high)

Makes: 6 to 8 servings

2 15-ounce cans black beans, rinsed and drained

2 14.5-ounce cans Mexican-style stewed tomatoes, undrained

1 15.25-ounce can while kernel corn, rinsed and drained

1 14-ounce can reduced-sodium chicken broth

2 cups coarsely chopped potato (2 medium)

1 cup purchased salsa

1 cup frozen cut green beans

Sour cream (optional)

In a 3 ½ or 4-quart slow cooker, combine drained black beans, undrained tomatoes, corn, broth, potatoes, salsa and green beans. Cover and cook on high-heat setting for 7 to 9 hours. If desired, top with sour cream.

NUTRITION FACTS PER SERVING:

250 calories

14 g protein

54 g carbohydrate

1 g fat (0g saturated)

10 g fiber