Easy Mexican Corn and Bean Soup - 365 Crockpot Recipe

4 entrée servings
21⁄2cups tomato juice
1 can (141⁄2ounces) diced tomatoes, undrained, puréed
2 cups each: whole kernel corn, canned kidney beans
3⁄4cup each: finely chopped large onion, green bell pepper
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon each: ground cumin, sugar
Salt and pepper, to taste

Per Serving:
Calories: 232 % calories from fat: 14 Protein (g): 10.6 Carbohydrate (g): 44.2 Fat (g): 3.8 Saturated fat (g): 0.3 Cholesterol (mg): 0 Sodium (mg): 45

Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5

1. Combine all ingredients, except salt and pepper, in crockpot; cover and cook on high 3 to 4 hours. Season to taste with salt and pepper.