Mexican Minestrone - cooking recipe

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)

Preparation

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.