Thanks to using pantry staples, this slow-cooker Southwestern Vegetable Soup is an easy (and healthy!) meal to get on the dinner table that the whole family will love!
How do you feel about vegetable soup?
Until recently, I’ve usually found it to be pretty ho-hum… the veggies are often pretty mushy and I find the broth generally tastes a little too much like vegetable juice. However, this vegetable soup, has totally changed my opinion of it! It’s heartier and more flavorful than any vegetable soups I’ve had in the past.
The heartiness comes from the hominy. Have you had hominy before? I had never tried it prior to making this recipe. It’s a corn kernel with the hull removed and sort of tastes like large pearls of barley, which adds good texture and contrast in the soup. I was a little weary when I first opened the can and looked at it, but after trying it in this soup I found I really like it! Go ahead, don’t be shy, give it a whirl with this recipe!
I also like how the soup has a Southwestern flair, which comes from the salsa. Not only does it add a lot of flavor, it also saves you time because it entirely cuts out any veggie chopping. I use a thick and chunky salsa because you’ll get those larger chunks of onion and green pepper, like if you chopped them yourself! Once you dump the salsa and a few other ingredients into your slow cooker, you are good to go!
This is really helpful on days when you either don’t have the time or aren’t in the mood to make dinner. Serve some crackers or my green chili cornbread as a side and dinner is served!
- 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.
- Pour the vegetable broth, salsa, beans and hominy into a 4-5 quart slow cooker and stir to combine.
- Set the dial to high and cook for 4 hours.
- After 4 hours, combine the milk and flour in a small bowl. Whisk until smooth. Pour into the slow cooker and stir until combined.
- Cook an additional 30 minutes. With a potato masher, slightly mash the veggies to help thicken it.
- Serve with optional toppings.
*Recipe adapted from Better Homes & Gardens Vegetable Posole (December 2013)