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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.
You could totally use homemade vegetable stock! Or use water instead, but stock adds so much flavor!
I’m sorry but when I see that. I have to add vegetable stock from the box it’s already a no healthy recipe, especially for kids.
I added two grilled, diced chicken breasts to give it a bit heartiness. Served with cilantro, sour cream, shredded cheese and tortilla chips. My kids adored it, husband too! So easy and flavorful!
[…] lunch is Mexican corn and bean soup (get the recipe from weelicious.com), whole wheat crackers and mandarin oranges. And of course our thermos of […]
Dump in the whole can!
I have to comment again that I have now made this 4 times- it’s a regular in our house. I still get confused if I should drain the tomatoes or just dump in the whole can. Would love to know!
I successfully made this (stuck exactly to the recipe as I always do)! It was great with lots of leftovers. Will definitly do again!
I made this last night for supper and we all loved it. My 20 month old daughter honestly couldn’t get enough. It has everything she loves, especially beans and corn. I only had one can of kidney beans so I added one can of black beans to compensate. This has gone on my fridge-list-of-recipes so I don’t forget about it. Thank you!
My 2 & 3 yo sons and I LOVED it, but my husband doesn’t care for ‘runny’ soup – he’s a stew guy –so he didn’t like it. Since I wasn’t sure how my boys would react to the texture, ie chunks of tomatoes, I pureed it with the hand blender. They thought it was fun sprinkling shredded cheese on it and mixing in sour cream. The next meal I pureed it less and there were more “chunks”, and they ate it all up, again! I will make this again for sure and freeze batches. As for my husband, it might be crock pot beef stew again for him. He liked that! Thanks for another good recipe.
Made this tonight, the whole family loved it. Thanks for another great recipe.
Tried this for dinner and it was great. We used the pressure cooker for 30 minutes because I didn’t think about dinner until 5. This will be used again for sure.
I would suggest 350 and no higher than 400 if 350 isn’t cutting it.
I’m having an issue with my crockpot (lid does not fit tightly and meals cook dry!). After cooking this dish on the stove, I’d like to try putting it in a pot with tight-fitting lid in the oven. What temp and time would you recommend? Thanks 🙂
Yes, I made it last night on stove and it was great. Just simmer on low for a few hours.
This looks delicious but I don’t have a crock pot, would this work in a pot on the stove, simmering for a couple of hours??
I don’t use canned anything either so i make a big (crock)pot full of beans then freeze them to use whenever I need them. It made life SO much easier. But you can throw dry beans in, just make sure you have extra liquid that the beans will soak up while cooking.