Mexican Minestrone

MEXICAN MINESTRONE

2 cans (15 oz. each) black beans, rinsed and drained
2 cans (14 1/2 oz. each) Mexican-style stewed tomatoes, undrained
1 can (14 1/2 oz.) chicken broth
1 can (12 oz.) vacuum-packed whole kernel corn, undrained
1 or 2 medium red potatoes, cut into 1/2-inch dice
1 c. salsa
1 c. cut-up green beans

Combine all ingredients. Cover and cook on LOW for 6 to 8 hours or until veggies are tender.

Hi KW-it’s Melaney again. Can this recipe be doubled and is there a rule of thumb for doubling a recipe for the Crock Pot?
Melaney, California

Melaney - One rule of thumb - does it fit in your crockpot??? Yes - you can double this.

KW