Crock Pot Mexican Corn and Bean Soup
- 1 Tbsp Olive Oil
- 1 Medium Onion, diced
- 2 Garlic Cloves, minced
- 1 Tsp Chili Powder
- 1 Tsp Ground Cumin
- 1-28 oz Can Diced Tomato
- 2-15 oz 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 oz Box Vegetable Stock
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Corn, Frozen Kernels (1 1 Pound Bag)
- Cumin, Ground (1 Tsp)
- Kidney beans, Red (2 15 oz Cans)
- Onion, Medium (1)
- Orange, Large (1)
- Tomato (1 28 oz Can)
- Zucchini, Medium (1)
- Canned Goods
Vegetable stock (1 32 oz Box)
- Cooking & Baking
- Chili powder (1 Tsp)
- Garlic cloves (2)
- Olive oil (1 Tbsp)
Preparation
Read recipe preparation on weelicious.com
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Recipe Stats
Published April 4, 2012 (10 months ago).
354 people saved this recipe.
