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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
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
Instructions
- 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.
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The taste is different, but if you like green bell peppers than they will certainly fit in with this dish! (I don’t prefer green)
It might be a silly question, but I make this recipe a lot, right now I have green bell peppers, do you have the others on the recipe for color, or is the taste different in these?
Put it in frozen!
do i thaw out the corn first or do i put it in the crock pot frozen?
That would be yummy!
Making it tonight! Thinking that chicken might be yummy. Would a shredded roasted chicken a nice addition?
[…] got home and washed and prepped all the veggies, put the Mexican corn and bean soup ingredients in the crockpot, and had an awesome dinner a few hours […]
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[…] Crock Pot Mexican Corn & Bean Soup This is a really simple recipe to make and it turned out wonderfully. I topped mine with Greek yogurt, cheddar cheese, and avocado—delicious! The recipe calls for one 28 ounce can of tomatoes and I recommend the fire roasted kind by Muir Glen because not only does it add a nice spiciness to the soup, but their cans are now free of BPA! Of course, you could make your own diced tomatoes in the crock pot as well, which is something I really want to try. […]
I just made this soup and I couldn’t love it more. Thank you so much for giving me a staple this winter!
You can use any type of squash!
Any ideas to replace zucchini? Thanks!
I used 1 tbls each of cumin and chili powder. Gives it more spice. Great soup that the whole family loves!!
I love making this, it is one of my favorite recipes on the site, it is easy and soo yummy!
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