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2 cans (15 oz. ) black beans, rinsed and drained
2 cans (14 1/2 oz. ) Mexican-style stewed tomatoes, undrained
1 can (14 1/2 oz. ) chicken broth
1 can (12 oz. ) whole kernel corn, undrained
1 or 2 medium red potatoes, cut into 1/2-inch pieces
1 cup salsa
1 cup cut-up green beans
Mix all ingredients in 3 1/2 - 6 quart slow cooker. Cover and cook on low for 6 to 8 hours or until vegetables are tender.
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