Mexican Minestrone

This is another bean soup, but with a whole different flavor and texture. Although it can be done in a soup pot, it is a crock pot recipe, which means that it has to cook for several hours, but you don't have to do anything during that time. This is great for winter days when you are rushed in the evening.
Mexican Minestrone
1 diced onion
2 cloves garlic
olive oil
2 15oz cans black beans, rinsed and drained
2 14-1/2oz cans Mexican style stewed tomatoes
2 14oz cans vegetable broth
1 15-1/2oz can whole kernel corn
1 15oz can garbanzo beans, rinsed and drained
2 cups diced red-skinned potatoes
2 cups frozen or canned green beans. (drain if canned)
1 cup salsa
Cook onion and garlic in olive oil until soft.

For crock pot: combine all ingredients in crock pot and cook for 9 to 11 hours on low or 4 1/2 to 5 1/2 hours on high.

In soup pot: combine all ingredients in soup pot and cook for 1/2 to 1 hour.

This is another recipe that is good with corn bread. I usually put a bit of mozzarella on mine. The recipe recommends sour cream on top.