Ingredients
- 4 cups vegetable broth
- 1 can (14.5 oz) canned diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Tortilla chips for garnishing
- Fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Prep Your Ingredients: Chop the vegetables, including dicing the onion and bell peppers and mincing the garlic.
- Combine Everything in the Crockpot: Add the vegetable broth, diced tomatoes, black beans, corn, onion, bell peppers, garlic, and spices to the crockpot. Stir to mix well.
- Set and Forget: Cover and cook on low for about 4 to 6 hours or high for 2 to 3 hours.
- Add Fresh Elements: About 30 minutes before serving, stir in the lime juice and chopped cilantro.
- Serve with a Twist: Ladle the soup into bowls and garnish with tortilla chips, additional cilantro, diced avocados, or sour cream.
Notes
This soup is flexible—feel free to substitute black beans with lentils or chickpeas and add spinach or kale for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free, Vegetarian