“Simple to prepare! Throw it in your crock pot in the morning, and it will be done when you get home from work! I use fat-free, low-sodium chicken broth, and no-salt-added diced tomatoes.” - by Chelsea
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Heat the oil in a large Dutch oven over medium-high heat until hot. Add onion, carrot, and garlic; saute 5 minutes. Stir in broth, sugar, corn, beans, tomatoes, and chilies; bring to a boil. Cover, reduce heat, and simmer 2 hours.
- This soup can also be prepared in a crock pot. Combine everything in the pot, and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.
Nutrition
Amount Per Serving (10 total)
- Calories
- 172 cal
- 9%
- Fat
- 2.5 g
- 4%
- Carbs
- 29.9 g
- 10%
Based on a 2,000 calorie diet
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Reviews (30)
Rate This Recipe
"I agree that this is a good, basic soup recipe. I also had to "spice" it up a bit by adding cumin, chili powder, garlic powder, black pepper, cayenne pepper, red wine vinegar, oregano, and basil. Ad..." See morejust to your own taste, and you've got a winner!"
SMILEYANDGUY
"I loved the basics of this soup - you had no spices OR "love" so I added a whole lot of cumin, chili powder, cayanne pepper, wayy more garlic and a can of creamed corn. I blended up a can of pinto be..." See moreans and the tomatoes (sweet onion) to make it a bit thicker. Great Base reciepe!"
HappyMeg
"Super yummy and healthy!! I made the following adaptations: vegetable broth instead of chicken broth, only one can of tomatoes, used a full cup of green chiles, used one minced hot pepper, and cayenne..." See more pepper to taste. With those adjustments, it was hot to our liking. Thanks for the recipe!"
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