Friday Recipe: Mexican Minestrone

August 28, 2009 —

Mexican-MinestroneFall 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).

Mexican Minestrone

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)

Topping options:
Fresh cilantro, sour cream, avocado

Add drained canned chicken for extra protein!

Directions:

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


  • http://www.slowcookercooking.com Jason

    Wow, that looks tasty. And just in time as it will be getting a little cooler soon.

    I’m used to doing up traditional Minestrone, but I can’t wait to try this. I see it even has Weight Watchers info on it too. Sure beats easting a bland, boring 1,000 calorie fast food burger (don’t ask me how I know this).

    Think I’ll be cooking this very soon.