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 than 15 minutes to put this hearty dish together in the crock pot 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 the bowls of this soup will disappear!
Crock Pot Mexican Corn and Bean Soup
- 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
- 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.