Crock Pot Mexican Corn and Bean Soup

From Weelicious


(Makes 8 Servings)

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

Accompaniments: 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 6-8 hours or on high for 3-4 hours.
6. Serve with desired accompaniments.