Slow Cooker Mexican Minestrone Recipes

SLOW-COOKER MINESTRONE

Slow-Cooker Minestrone image

There's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker does most of the work for you! This slow-cooker minestrone is easy to put together but has all the flavor of a high-effort dish. -Erin Raatjes, New Lenox, Illinois

Provided by Taste of Home

Categories Lunch

Time 6h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 19

Ingredients

1 carton (32 ounces) vegetable or chicken stock
3 cups V8 or tomato juice
2 cups water
2 medium potatoes, peeled and chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small zucchini, chopped
1 cup uncooked ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 165 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 813mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein.

SLOW-COOKER MEXICAN MINESTRONE

Slow-Cooker Mexican Minestrone image

For a sensational suppertime soup, try this melting pot of cuisines-Italian minestrone with a Mexican influence. Plus, you need only 10 minutes to put it together in the slow cooker!

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h35m

Yield 6

Number Of Ingredients 12

Ingredients

1 red bell pepper, cut into bite-size strips
1 clove garlic, finely chopped
1 can (15.25 oz) whole kernel sweet corn, drained
1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 can (2 1/4 oz) sliced ripe olives, drained
1 1/4 cups Old El Paso™ Thick 'n Chunky salsa
1 tablespoon chili powder
1/4 teaspoon salt
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
1 bag (6 oz) fresh baby spinach leaves

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and spinach.
Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).
Stir in pasta and spinach until spinach is wilted. If cooking on Low, increase heat setting to High. Cover; cook 25 minutes longer or until pasta is tender. Serve immediately for soup consistency, or let stand for thicker, stew-like consistency.

Nutrition Facts : Calories 380, Carbohydrate 68 g, Cholesterol 0 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 7 g, TransFat 0 g

SLOW COOKER MINESTRONE

Slow Cooker Minestrone image

Make and share this Slow Cooker Minestrone recipe from Food.com.

Provided by Sageca

Categories Vegetable

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

8 cups chicken broth
2 stalks celery, chopped
2 medium onions, chopped
4 cups frozen mixed vegetables, chopped (thawed)
1 (19 ounce) can Italian stewed tomatoes, undrained
9 1/2 ounces cans romano beans, drained (15 to 16 ounces)
4 ounces cans whole kernel corn, drained
1 teaspoon italian seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup soup pasta
grated parmesan cheese

Steps:

Place all ingredients except corn,beans, pasta and cheese in slow cooker breaking up tomatoes.
Cover and let cook at High for 4 hours.
Add corn and beans and pasta and cook until pasta is tender (ap. 1/2 hour).
Serve with freshly grated parmesan cheese.

Nutrition Facts : Calories 180.5, Fat 2.4, SaturatedFat 0.6, Sodium 1254.8, Carbohydrate 31.8, Fiber 6.8, Sugar 5.5, Protein 11

SLOW COOKER MINESTRONE

Slow Cooker Minestrone image

Make and share this Slow Cooker Minestrone recipe from Food.com.

Provided by SwtKitn

Categories Vegetable

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 cups water
1 1/2 lbs stewing beef
4 carrots, diced
1 (14 1/2 ounce) can tomatoes
2 teaspoons salt
1 (10 ounce) package frozen mixed vegetables
1 tablespoon dried basil
1/2 cup dry vermicelli
1 teaspoon dried oregano
grated parmesan cheese

Steps:

Combine all ingredients except cheese in slow cooker.
Stir well. Cover.
Cook on Low 10-12 hours, or on high 4-5 hours.
Top individual servings with parmesan Cheese.

Nutrition Facts : Calories 261.3, Fat 16.8, SaturatedFat 6.7, Cholesterol 57, Sodium 672.9, Carbohydrate 10.4, Fiber 3.2, Sugar 2.8, Protein 17.6

MEXICAN MINESTRONE

Mexican Minestrone image

Make and share this Mexican Minestrone recipe from Food.com.

Provided by mommyoffour

Categories Mexican

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
2 (14 1/2 ounce) cans Mexican-style tomatoes, undrained
1 (14 1/2 ounce) can chicken broth
1 (12 ounce) can whole kernel corn, undrained
2 medium red potatoes, cut into 1/2 inch pieces
1 cup salsa
1 cup cut up green beans

Steps:

Mix all ingredients in slow cooker.
Cover and cook on low heat 6 to 8 hours or until vegetables are tender.

Nutrition Facts : Calories 212.7, Fat 1.4, SaturatedFat 0.3, Sodium 927.1, Carbohydrate 41.8, Fiber 9.5, Sugar 2.9, Protein 11.5

MEXICAN MINESTRONE

Mexican Minestrone image

With its black beans and corn, this recipe could just as easily have been called Santa Fe Minestrone. But whatever you call it, it is a sensational soup and makes a filling meatless meal. Perfect for cool days and probably even warm ones. The flavor is wonderful and it's so easy to make! This recipe comes fro m BH&G's "Better Than Mom's Slow Cooker Recipes."

Provided by Lorraine of AZ

Categories Black Beans

Time 9h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes, undrained
1 (15 1/4 ounce) can whole kernel corn, rinsed and drained
1 (14 ounce) cam reduced-sodium chicken broth
2 cups coarsely chopped potatoes (2 medium)
1 cup purchased salsa
1 cup frozen cut green beans
sour cream (optional for garnish)

Steps:

Combine all the ingredients except the sour cream in a 3-1/2- or 4-quart slow cooker. Stir everything together.
Cover and cook on high-heat setting for 7-9 hours.
If desired, top individual servings with sour cream.

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