• 2 C. red potatoes, diced
• 2 C. green beans, frozen
• 30 oz. black beans, canned drained
• 29 oz. stewed tomatoes or Ro-Tel for a spicier soup
• 28 oz. vegetable broth
• 15 1/4 oz. corn, canned drained
• 15 oz. garbanzo beans, canned drained
• 1 C. salsa

In a 5- to 6-quart crockpot combine potatoes and frozen green beans. Add black beans, undrained tomatoes, broth, corn, garbanzo beans and salsa. Cover; cook on LOW heat setting for 9 to11 hours or on HIGH for 4 1/2 to 5 1/2 hours.

Serve with warmed tortillas or tortilla chips.