A comforting and hearty soup made in your crockpot, perfect for a cozy weeknight meal.
Author:Souzan
Prep Time:15 minutes
Cook Time:6-8 hours
Total Time:6-8 hours 15 minutes
Yield:6 servings 1x
Category:Soup
Method:Crockpot
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 bell pepper, chopped
1 zucchini, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (28 oz) diced tomatoes
4 cups vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 avocado, for topping
Instructions
Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened.
Add the carrots, bell pepper, and zucchini to the skillet. Cook for an additional 5 minutes.
Transfer the vegetable mixture to the crockpot. Add the black beans, corn, diced tomatoes, vegetable broth, chili powder, cumin, salt, and black pepper.
Stir to combine all the ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Serve hot, topped with avocado.
Notes
For extra flavor, add a squeeze of lime before serving.