Mexican Crock Pot Soup

 

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Cold weather always causes me to break out the crock pot. Who doesn’t love a machine that does all of the cooking for you? This meal takes such little preparation/ effort there is literally no excuse not to have healthy lunches/dinner all week long. If you know me, you know that I am all about getting the most bang for your buck. So not only is this meal super easy to prepare, it is also very cheap! I totaled out the cost to be around $6 for the entire dish (assuming you already have the spices on hand). That’s only $1 per serving! You really can’t beat that.

Beans and canned/ frozen veggies are some of the cheapest, healthiest foods out there. It’s time to take the guess work and high supermarket bill out of healthy eating. Health really can be simplified by eating whole, nutrient dense foods that fill you up and leave you feeling energized. This dish will do just that! And, if you want to add a little flare to this soup, you can make some oil-free tortilla chips to have alongside it!

I ate this soup last week every single day and never got sick of it! That says a lot for the girl who used to hate leftovers.

Here’s what you will need:

2 cup, Organic Low Sodium Vegetable Broth
1 can Pinto Beans
2 cups frozen corn
1 tbsp(s), Spices, chili powder
1 tsp(s), Spices, paprika
1 tsp(s), Ground Cumin
0.50 tbsp(s), Garlic – Raw
1 tsp(s),crushed red pepper
2 container (1 4/5 cups ea.), Black Beans Reduced Sodium
2 small yellow onions
2 cans Diced All Natural Tomatoes With Green Chilies
1.50 Cup Chopped (149g), Green Bell Pepper

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Directions: I feel a little silly even including directions because all I did was chop the veggies and chuck all of the ingredients into the crock pot. All you need to do is chop the onion and bell pepper and add it to a crock pot. Rinse the beans and add them in along with the frozen corn, canned tomatoes, and vegetable broth. Then add in the spices, give everything a good stir and turn the crockpot on low for 6-8 hours. Top with anything you desire- avocado, tortilla chips, vegan cheese/sour cream or regular if not vegan. I made oil free tortilla chips with ultra thin corn tortillas by just cutting them and sprinkling with sea salt and cooking on 400 for about 7 minutes (maybe less depending on your oven- keep an eye on them!).

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Nutrition facts listed below – as always, this dish is super high in fiber, low in fat, and packs a protein punch.

 

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 290
% Daily Value *
Total Fat 1 g 2 %
Saturated Fat 0 g 1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 1047 mg 44 %
Potassium 581 mg 17 %
Total Carbohydrate 58 g 19 %
Dietary Fiber 17 g 66 %
Sugars 9 g
Protein 15 g 31 %
Vitamin A 34 %
Vitamin C 53 %
Calcium 16 %
Iron 34 %

2 comments on “Mexican Crock Pot Soup”

  1. This sounds delicious! I love anything tasty that cooks all day while I’m out and about. 🙂

    1. It is amazing! I am such a fan of crockpot meals. Bless the person who invented them.

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