Andrea Cooley August 28, 2009Friday Recipe: Mexican Minestrone 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 MinestronePrep: 15 minutes Cook 7 to 9 hours (on High) Makes eight 1 cup servings2 15 oz cans black beans, rinsed and drained2 14.5 oz cans Mexican-style stewed tomatoes, un-drained1 15.25 ounce can whole kernel corn, rinsed and drained1 14 oz can reduced sodium chicken (or vegetable) broth2 cups coarsely chopped potatoes (about 2 medium)1 cup purchased salsa1 cup fresh green beans, cut into bight sized piecesPressed garlic, to taste (we used 2 cloves)Topping options: Fresh cilantro, sour cream, avocadoAdd 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 One response to “Friday Recipe: Mexican Minestrone” 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.Log in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.