MEXICAN CORN AND BEAN SOUP

1 tablespoon olive oil

• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 -28 ounces can diced tomato
• 2 -15 ounces 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 ounces box vegetable stock

1. 1. Heat oil in a sauté pan over medium heat.
2. 2. Add onions and cook for 3 minutes.
3. 3. Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.
4. 4. Add the remaining ingredients and stir to combine.
5. 5. Cook on low 6-8 hours or on high for 3-4 hours.
6. 6. Serve with desired accompaniments.

Suggested Accompaniments: Sour Cream, Cheddar Cheese, Parmesan Cheese

This recipe and picture are from Weelicious