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Crock Pot Mexican Corn and Bean Soup

April 4, 2012

One of the most common complaints I get from moms is that their kids won't eat their veggies. It can be an extremely frustrating experience, especially for parents who put a great deal of effort into cooking meals that their kids won't eat. As dorky as it sounds, making mealtime easy and inspiring kids to love eating their veggies are part of my life's mission.

This Crock Pot Mexican Corn and Bean Soup is a great way to make both of those things happen. It takes less then 15 minutes to put this hearty dish together and it features a rainbow of nutritious veggies your kids are sure to love. The soup is incredibly flavorful and while the cumin and chili powder might make you think it's spicy, the taste is actually quite mellow. I like to put out some grated cheddar or parmesan and a bowl of sour cream for my kids to sprinkle and dollop on top. I find that little touches like those make eating fun and allow little ones to make this soup their own.

While I can't guarantee every child will become a vegetable lover after eating this soup, I'm pretty confident that at least the veggies in their bowls of this soup will disappear!

Crock Pot Mexican Corn and Bean Soup  (8)

  • Prep Time:10 minutes,
  • Cook Time: 3 hours,
  • Total Time: 3 hours, 10 minutes,

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 -28 ounces can diced tomato
  • 2 -15 ounces 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 ounces box vegetable stock

Preparation

  1. 1. Heat oil in a sauté pan over medium heat.
  2. 2. Add onions and cook for 3 minutes.
  3. 3. Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.
  4. 4. Add the remaining ingredients and stir to combine.
  5. 5. Cook on low 6-8 hours or on high for 3-4 hours.
  6. 6. Serve with desired accompaniments.

Accompaniments: Sour Cream, Cheddar Cheese, Parmesan Cheese

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Comments






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  4. null

    January 8, 2013 at 2:44 pm

    I just made this soup and I couldn’t love it more. Thank you so much for giving me a staple this winter!

  5. adrimolina

    January 2, 2013 at 1:53 pm

    Any ideas to replace zucchini? Thanks!

    • catherine

      January 2, 2013 at 3:30 pm

      You can use any type of squash!

  6. Trisha

    December 26, 2012 at 2:31 pm

    I used 1 tbls each of cumin and chili powder. Gives it more spice. Great soup that the whole family loves!!

  7. adrimolina

    December 4, 2012 at 1:52 pm

    I love making this, it is one of my favorite recipes on the site, it is easy and soo yummy!

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  9. Katya

    October 20, 2012 at 10:19 pm

    I’m sorry but when I see that. I have to add vegetable stock from the box it’s already a no healthy recipe, especially for kids.

    • catherine

      October 22, 2012 at 11:51 am

      You could totally use homemade vegetable stock! Or use water instead, but stock adds so much flavor!

  10. sammyleenoble

    October 7, 2012 at 6:46 pm

    I added two grilled, diced chicken breasts to give it a bit heartiness. Served with cilantro, sour cream, shredded cheese and tortilla chips. My kids adored it, husband too! So easy and flavorful!

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  12. amy

    September 6, 2012 at 9:29 am

    I have to comment again that I have now made this 4 times- it’s a regular in our house. I still get confused if I should drain the tomatoes or just dump in the whole can. Would love to know!

    • catherine

      September 6, 2012 at 11:51 am

      Dump in the whole can!

  13. zaeaton

    July 21, 2012 at 7:34 pm

    I successfully made this (stuck exactly to the recipe as I always do)! It was great with lots of leftovers. Will definitly do again!

  14. honeybeelissa

    May 10, 2012 at 2:27 am

    Any suggestions of veggies to use instead of corn?

    • catherine

      May 10, 2012 at 11:15 am

      Anything sturdy that will hold up to hours of cooking! Bell peppers, zucchini, green beans, peas, carrots, onions.

  15. Dee

    April 20, 2012 at 8:17 pm

    Made this this evening – my 2 year old son loved it and so did my husband. I was concerned that my husband would not be satisfied because it is meatless, but he liked it.

  16. Adriana

    April 19, 2012 at 9:06 pm

    Made this today and it was soo delicious! Added sour cream and shredded cheddar on top and it was to die for! So easy to make too! :)

  17. Louise

    April 18, 2012 at 11:55 am

    Going to try this tonight sounds yummy! Might try with the shrimp like Anna :)

  18. Anna

    April 15, 2012 at 5:05 pm

    Just made this today. I used black beans & added shrimp. It’s heaven in a bowl! Love!

  19. adrimolina

    April 14, 2012 at 12:28 pm

    I am out of bell peppers, what do you suggest I replace them with? will they change the recipe a lot? How will the recipe come out with Pinto beans, that is all I have thanks! :)

    • catherine

      April 16, 2012 at 11:49 am

      Pinto beans will work great in this! You can just leave out the bell peppers, they just add some flavor and crunch. :)

      • adrimolina

        April 16, 2012 at 8:52 pm

        Perfect thanks!

  20. Christin

    April 12, 2012 at 1:39 pm

    I made this last night for supper and we all loved it. My 20 month old daughter honestly couldn’t get enough. It has everything she loves, especially beans and corn. I only had one can of kidney beans so I added one can of black beans to compensate. This has gone on my fridge-list-of-recipes so I don’t forget about it. Thank you!

  21. Julie

    April 11, 2012 at 10:00 am

    My 2 & 3 yo sons and I LOVED it, but my husband doesn’t care for ‘runny’ soup – he’s a stew guy –so he didn’t like it. Since I wasn’t sure how my boys would react to the texture, ie chunks of tomatoes, I pureed it with the hand blender. They thought it was fun sprinkling shredded cheese on it and mixing in sour cream. The next meal I pureed it less and there were more “chunks”, and they ate it all up, again! I will make this again for sure and freeze batches. As for my husband, it might be crock pot beef stew again for him. He liked that! Thanks for another good recipe.

  22. Gigi

    April 9, 2012 at 7:47 pm

    Made this tonight, the whole family loved it. Thanks for another great recipe.

  23. Caryn

    April 9, 2012 at 1:39 pm

    Tried this for dinner and it was great. We used the pressure cooker for 30 minutes because I didn’t think about dinner until 5. This will be used again for sure.

  24. adickerson

    April 5, 2012 at 9:15 am

    I’m having an issue with my crockpot (lid does not fit tightly and meals cook dry!). After cooking this dish on the stove, I’d like to try putting it in a pot with tight-fitting lid in the oven. What temp and time would you recommend? Thanks :-)

    • Brixie

      April 6, 2012 at 4:32 pm

      I would suggest 350 and no higher than 400 if 350 isn’t cutting it.

  25. Del Carmen

    April 4, 2012 at 11:12 pm

    This looks delicious but I don’t have a crock pot, would this work in a pot on the stove, simmering for a couple of hours??

    • Yvonne

      April 5, 2012 at 9:48 am

      Yes, I made it last night on stove and it was great. Just simmer on low for a few hours.