August 28, 20098/28/09 1 comment
Fall is just around the corner and that means it’s time for soups and slowcooker recipes like this tasty Mexican Minestrone from Weight Watchers (3 points per cup).
Prep: 15 minutes
Cook 7 to 9 hours (on High)
Makes eight 1 cup servings
2 15 oz cans black beans, rinsed and drained
2 14.5 oz cans Mexican-style stewed tomatoes, un-drained
1 15.25 ounce can whole kernel corn, rinsed and drained
1 14 oz can reduced sodium chicken (or vegetable) broth
2 cups coarsely chopped potatoes (about 2 medium)
1 cup purchased salsa
1 cup fresh green beans, cut into bight sized pieces
Pressed garlic, to taste (we used 2 cloves)
Fresh cilantro, sour cream, avocado
Add drained canned chicken for extra protein!
In a 3 ½ or 4 quart slow cooker, combine the drained black beans, un-drained tomatoes, corn, broth, potatoes, salsa and green beans. Cook on high heat setting 7 to 9 hours.
Nutrition facts per serving:
Calories: 180; Fat: 1 g; Fiber: 8 g; Protein: 8 g