Mexican Minestrone {slow-cooker option}
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Serves:: 6-8 servings
 
Ingredients:
  • 2-14oz cans Mexican style beans (black, turtle, pinto, anasazi, appaloosa, aztec, etc) (2-398mL)
  • 1-28 oz can diced tomatoes (796mL)
  • 2 cups veggie broth (16oz)
  • 1 cup salsa (your choice of heat) (8 oz)
  • 1 1⁄2 cups frozen or fresh whole kernel corn
  • 2 cups frozen diced butternut squash (400g bag)
  • 1 cup frozen or fresh green beans, (8 oz) sliced (or shredded cabbage)
Directions:
  1. SLOW COOKER OPTION - Mix the beans, tomatoes, broth and salsa together in slow cooker/crock pot. Cover and simmer on low for 6-8 hours or high for 3-4 hours. Turn heat to high and add corn, squash and beans or cabbage. Allow to simmer for another 15-20 minutes until veggies are cooked. Serve warm.
  2. STOVE TOP VERSION - Mix the beans, tomatoes, broth and salsa together in large pot and simmer over medium-high heat for 15-20 minutes until thickened and flavors have blended. Add corn, squash and beans or cabbage. Allow to simmer for another 5 minutes until veggies are softened. Serve warm.
Recipe by Victoria Laine | Whole-Food Nutrition at https://victoria-laine.com/mexican-minestrone-slow-cooker-option/