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Mixed Up Mexican Minestrone

2 cup red potatoes, diced
2 cup green beans, fresh or frozen
30 oz. black beans, canned drained
29 oz. stewed tomatoes
28 oz. vegetable or chicken broth
15 oz.  corn, canned, drained
15 oz.  garbanzo beans, canned drained
1 cup salsa

in a 5- to 6-quart slow cooker (crock pot) 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-heat setting for 4 1/2 to 5 1/2 hours. Serve with warmed tortillas or tortilla chips. Use garlic and seasoned stewed tomatoes if you like it spicier soup. Serves 6 to 8.