I know so many people live by their crock pot/slow cooker but I’ve never been one of those people. I’ve tried a few recipes and I’m usually less than impressed. Then, the bird started doing Karate twice a week and I turned to my crock pot when I came across this vegetarian tortilla soup. I usually make it at least once a week. It’s really tasty and hits the spot.
I separate some things so it’s kid friendly for the hummingbird. She loves it with just the veggie broth, black beans, and corn. I love it since there’s always leftovers for Girl Scout troop meeting nights. Yes, I’ve become a taxi driver during the week with all of these extracurricular activities my daughter does.
This can easily be made without a crock pot. Just heat until hot and flavors are combined.
2- 10 ounce cans Rotel diced tomatoes with cilantro and lime
1 12 ounce bag frozen corn or canned whole kernel corn
2- 32 ounce containers Vegetable broth
2- 15 ounce cans black beans, drained and rinsed
2 tablespoons ground cumin
2 teaspoons smoke paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
Frank’s hot sauce
Fresh lime juice
- In a small bowl, stir together the seasoning mix.
- Add the Rotel, frozen corn, vegetable broth, black beans, and seasoning mix to crock pot.
- Cook on high for 4 hours or low for 8 hours.
- Serve and add desired garnishes.
Do you have any tried and true slow cooker recipes?