Bean Soup

Bean Soup
  • 2 cups green beans, frozen
  • 30 oz. black beans, canned drained
  • 29 oz. stewed tomatoes or Ro-Tel for a spicier soup 
  • 28 oz. vegetable broth
  • 15 1/4 oz. corn, canned drained
  • 15 oz. garbanzo beans, canned drained
  • 1 cup salsa

    1. In a 6-quart crock-pot combine potatoes and frozen green beans; add black beans, undrained tomatoes, broth, corn, garbanzo beans and salsa. Cover and cook on “low” heat setting for 9 to 11 hours or on “high” for 4 1/2 to 5 1/2 hours.
    2. Serve with warmed tortillas or tortilla chips.

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