Salsa and stewed tomatoes spice up minestrone, a popular Italian soup. There’s no meat in this zesty soup but it’s so full of flavor that you’ll never miss it. Dollop each bowl with sour cream and pass warmed, rolled tortillas or tortilla chips.

Ingredients
2  15-ounce cans black beans, rinsed and drained
2  14-1/2-ounce cans Mexican-style stewed tomatoes
2  14-ounce cans vegetable broth
1  15-1/4-ounce can whole kernel corn, rinsed and drained
1  15-ounce can garbanzo beans, rinsed and drained
2  cups diced red-skinned potatoes
2  cups frozen cut green beans
1  cup salsa
   Dairy sour cream
 
Directions
1. In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.
 
2. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Serve with sour cream. Makes 12 servings.

 
Source:  www.bhg.com