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–+ servings
Black Bean and corn soup in a soup bowl on top of a napkin.

Crock Pot Pork Black Bean Corn Soup

Arlene Mobley - Flour On My Face
Crock Pot Pork Black Bean Corn Soup is a great way to use up leftovers like leftover corn on the cob and cooked white rice. This easy summer crock pot soup recipe is packed full of healthy ingredients.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine Mexican
Servings 8 servings
Calories 219 kcal

Ingredients  

  • ½ pound ground pork (browned and drained well)
  • 14 oz can diced tomatoes with green chilies
  • 30 oz. two 15 oz cans black beans (rinsed and drained well)
  • 1 can corn kernels (drained well or 1 cup leftover corn on the cob cut from the cob)
  • ½ cup diced bell pepper
  • 1 small onion diced (about ½ cup)
  • 2 cloves garlic minced
  • 32 oz beef broth
  • 1 teaspoon ground cumin
  • 3 teaspoons chili powder
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Instructions 

  • Brown the ground pork in a skillet and drain well. Add to a 6-quart crock pot.
  • Add the canned diced tomatoes, black beans, and corn to the crock pot.
  • Next add the diced bell pepper, diced onion, and minced garlic to the crock pot.
  • Pour the beef broth in and mix well with a large spoon.
  • Add the ground cumin and ground chili powder to the crock pot and stir to combine the spices with the rest of the ingredients.
  • Place the lid on the crock pot and cook for 3 hours on high or 6 hours on low.
  • Serve with cooked white rice if desired.
  • Makes about 6 servings.

Nutrition

Serving: 1BowlCalories: 219kcalCarbohydrates: 26gProtein: 14gFat: 7gSaturated Fat: 3gCholesterol: 20mgSodium: 914mgPotassium: 654mgFiber: 9gSugar: 3gVitamin A: 341IUVitamin C: 16mgCalcium: 76mgIron: 4mg
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