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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.
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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.
I have the same question about using dried beans that have been soaked overnight. Would that work? And if so, is 1 16oz bag enough?
Alright then, Mike, let’s have it laid out on the table. For you to actually beelvie that Yuri Nosenko was a bona fide defector, you would have to beelvie that Anatoliy Golitsyn was lying to the CIA. Since I am not convinced that you even know who Golitsyn is, why don’t you explain to me why it is that you beelvie that he was lying to the CIA. A detailed explanation would be a rebuttal of his CIA handler, Tennent H. Bagley, and the former head of counter-intelligence at the CIA, James Jesus Angleton, if you’ve ever heard of them.Tell me, Mike, how it is that you know that Golitsyn was lying to the CIA, that Nosenko was telling the truth, and that the Russian government positively had nothing to do with the death of Litvinenko.Mike, either you are out of your depth, or you are lying on behalf of very bad men.
Man, that looks so good!! I don’t like meat so this is perfect for me!! I love that u can just put it in the crockpot.
Yes, you can leave out the garlic. The flavor will change, but there is so much going on this dish it should stand up just fine without the garlic!
My son was just diagnosed with an allergy to garlic (peanuts & eggs too :() do you think I could omit this & it would taste fine – or would you add something in the place of it? Thanks
this was yummy thanks!
I think I’m gonna try this on the stovetop tonight and add some chicken thighs. I’m guessing it would be good as long as I give it a lengthy simmer.
It looks like a yummy, healthy recipe.
Black beans would be great in this! You can omit the tomatoes, but you’ll need to add more liquid to compensate!
Do you think this soup would work well with black beans instead of kidney beans? Also, do you I could omit or replace the tomatoes? My oldest daughter doesn’t like tomatoes or anything with tomatoes or tomato sauce in it (not even pizza!) so that would be a deal breaker for her. She loves black beans and corn, so if there is a way to adapt this to a no-tomato recipe I would love to try it!
My child likes veggies, but won’t eat beans! any suggestions?
This looks delicious! And so simple. I can’t wait to try this – I think everyone in the house will like it, but if not, I will! 🙂
Yes, you can use fresh diced tomatoes, just put them in with all the juice that runs out from cutting!
Can I use diced fresh tomatoes? If so, do I need to add tomato sauce?
Have you tried with dried beans? I try to stay away from cans and was thinking about soaking overnight and cooking a bit longer. Rather than precooking the beans
I have a 13.5 month old….do you think this lovely soup is suitable for her?
Looks so good! Trying it next week 🙂