Mexican Minestrone

2 cups red potatoes, diced
2 cups green beans, frozen
30 ounces black beans, canned drained
29 ounces stewed tomatoes or Ro-Tel for a spicier soup
28 ounces vegetable broth
15 1/4 ounces corn, canned drained
15 ounces garbanzo beans, canned drained
1 cup salsa

In a 5- to 6-quart crockpot 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 for 4 1/2 to 5 1/2 hours.

Serve with warmed tortillas or tortilla chips.

Keywords: mexican minestrone recipe | crock pot soup recipes