Today, it was a cool day outside, making it perfect for some soup in the crockpot for dinner. I decided to make a black bean and corn soup. It was so delicious! The kids even enjoyed it and ate it up. I stopped at Panera Bread to get a French baguette to go with it. This soup is simple to make, quick to get everything in the crockpot, and waiting for you when you are ready to eat. Here's how you can make it, too!
Vegan Black Bean and Corn Soup in the Crockpot
2 15-ounce cans of black beans, drained and rinsed
1 can stewed tomatoes, undrained
1 can low sodium diced tomatoes, undrained
1 can of whole-kernel corn, drained (or 1.5 cups of frozen corn)
4 green onions, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder or dried minced garlic
3 cups of low sodium broth (vegetable broth or vegetarian no-chicken broth)
Mix all the ingredients together in the crockpot and cover. Set the crockpot on low and let it cook for 5-6 hours. Serve it up with some crusty bread or some crackers. Yum!
This soup was mostly organic, too. The beans, tomatoes, corn, and broth were all organic. Yum!