August 28, 20098/28/09 Andrea Cooley 1 comment Share

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).

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