Yummy Slow Cooked Mexican Veggie Soup

Now this is how you eat your veggies!  Super easy.  Ohhhh this Mexican Veggie Soup rocks!!! I used all organic ingredients (except for the fire roasted tomatoes…can’t seem to find those organic).  Seriously so good for being so dang easy.  I even ate this for breakfast one morning.

Simple ingredients you probably have on hand.

Just toss everything in the slow cooker. I used my 4 quart one like THIS for this recipe.

Set it and forget it.  The beauty of the slow cooker.  You can cook dinner while  you go about your day. Sometimes I have mine cooking overnight so I can have breakfast or lunch ready with minimal effort. This is a popular recipe on our Make Ahead Meal Plans.

 If you have not tried the free trial menu yet, you need to check it out.  It can help you save 3-4 hours each week!

Mexican Vegetable Soup

You wouldn't think this would taste so good being such a simple recipe. Great way to get more veggies in your diet. I even eat this for breakfast.

Mexican Vegetable Soup You wouldn't think this would taste so good being such a simple recipe. Great way to get more veggies in your diet. I even eat this for breakfast.

Servings: 4-6

Ingredients

• 1 cup frozen chopped onion
• 1 cup frozen corn
• 1 cup frozen chopped carrots
• 1 cup frozen cut green beans
• 3 t minced garlic
• 1 t cumin
• 3 t chili powder
• 15 oz can fire-roasted tomatoes
• 1 t chipotle in adobo opt
• salt & pepper to taste
• 32 oz vegetable stock or chicken broth

Instructions

1. Add everything to the slow cooker.
2. Cook on high for 4 hours or low for 6-8 hours.

Ingredients 1 cup frozen chopped onion 1 cup frozen corn 1 cup frozen chopped carrots 1 cup frozen cut green beans 3 t minced garlic 1 t cumin 3 t chili powder 15 oz can fire-roasted tomatoes 1 t chipotle in adobo opt salt & pepper to taste 32 oz vegetable stock or chicken broth

Instructions Add everything to the slow cooker. Cook on high for 4 hours or low for 6-8 hours.