Crock Pot Mexican Corn and Bean Soup

Read next

Getting kids to eat their veggies can be extremely frustrating, especially for parents who put a great deal of effort into cooking meals that their children won’t touch. This soup is an easy way to inspire the kiddos to love eating their veggies. It takes less than 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. Top it off with some grated cheddar or parmesan and a bowl of sour cream for the kids to dollop on top. Little touches like these make eating fun and allow little ones to make this soup their own. While we can’t guarantee every child will become a vegetable lover after eating this soup, we’re pretty confident that at least the veggies in their bowls of this soup will disappear!

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
Optional: sour cream, cheddar cheese, parmesan cheese

1. Heat oil in a sauté pan over medium heat.

2. Add onions and cook for 3 minutes.

3. Add garlic, chili powder, and cumin; cook for an additional minute and then transfer to a crock pot.

4. Add the remaining ingredients and stir to combine.

5. Cook on low for 6-8 hours or on high for 3-4 hours.

6. Serve with desired accompaniments.

This is a guest post from Weelicious, one of our favorite food blogs.  Be sure to visit for more kid-friendly healthy, simple and fast recipes.