Slow Cooker Veggie Tortilla Soup

The magic of make-ahead dinners is that when time is of the essence, they feel like lifesavers. Whether you’re prepping for a month-long, all-consuming work project or helping stock a friend’s freezer, this healthy and hearty vegetarian dish will help fill the dinner table in no time at all.

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 medium cloves garlic, minced
1/2 medium jalapeño pepper, seeded and diced
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can black beans, drained and rinsed
1 cup fresh or frozen corn kernels
6 cups vegetable broth
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 bay leaf
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Additional salt and pepper, to taste

Instructions

Heat the oil in a sauté pan over medium heat. Add the onion and cook until softened, 5-7 minutes. Add the garlic and cook, stirring occasionally, for 1 minute more. Add the cooked onion to a 3-quart or larger slow cooker.
Add remaining ingredients to the slow cooker. Stir. Cook on low 8–10 hours, or high 4-6 hours. Season with additional salt and pepper to taste.
To freeze, allow the soup to cool, then freeze it in a large freezer bag or airtight plastic container, omitting the tortilla strips.
Serve with whole wheat tortilla strips, avocado, fresh cilantro and any other toppings you like.