Southwestern Vegetable Soup
Serves: 5-6
  • 1 (32 oz) container vegetable broth
  • 1 (16 oz) thick and chunky salsa (see note)
  • 2 (14.5 oz) cans kidney beans, rinsed and drained
  • 2 (14.5 oz) cans golden hominy, rinsed and drained
  • ⅓ cup milk
  • 2 Tbs. flour
  • Optional Toppings: sour cream, cheddar cheese, cilantro, green onion, etc.
  1. Pour the vegetable broth, salsa, beans and hominy into a 4-5 quart slow cooker and stir to combine.
  2. Set the dial to high and cook for 4 hours.
  3. After 4 hours, combine the milk and flour in a small bowl. Whisk until smooth. Pour into the slow cooker and stir until combined.
  4. Cook an additional 30 minutes. With a potato masher, slightly mash the veggies to help thicken it.
  5. Serve with optional toppings.
I used a mild salsa, but if you want to add more of a kick, feel free to use a medium or hot version!
Recipe by Made by Melissa Lee at