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Crock Pot Mexican Corn and Bean Soup
5
from 1 vote
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Author:
Catherine McCord
Prep Time
10
minutes
minutes
Cook Time
3
minutes
minutes
Total Time
5
hours
hours
10
minutes
minutes
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.
Nutrition
Calories:
160
kcal
|
Carbohydrates:
30
g
|
Protein:
8
g
|
Fat:
3
g
|
Sodium:
730
mg
|
Fiber:
6
g
|
Sugar:
9
g
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