Name: Crock Pot Mexican Corn and Bean Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 28-ounce can diced tomatoes; 2 15-ounce cans red kidney beans, drained and rinsed; 1 1-pound bag frozen corn kernels; 1 medium zucchini, grated; 1 large orange, yellow or red bell pepper, chopped; 1 32-ounce box low-sodium vegetable stock

The soup is incredibly flavorful and while the cumin and chili powder might make you think it&#39;s spicy, the taste is actually quite mellow.

Crock Pot Mexican Corn and Bean Soup

olive oil

onion,

garlic cloves,

chili powder

cumin

tomatoes

kidney

frozen corn kernels

zucchini,

orange, yellow or red bell pepper, chopped

32-ounce box low-sodium vegetable stock

Heat oil in a sauté pan over medium heat. Add onions and cook for 3 minutes.

Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.

Add the remaining ingredients and stir to combine.

Cook on low 6-8 hours or on high for 3-4 hours.

Crock Pot Mexican Corn and Bean Soup

Prep Time: 10 minutes

Cook Time: 360 minutes

Total: 370 minutes

Servings: 6

Ingredients

Instructions

Top similar recipes