slow cooker taco sop- vegetarian- (possibly vegan without garnishes)

Slow-Cooker Taco Soup
Makes 6 servings

If need to leave the house extra early I throw all the ingredients in the slow-cooker crock the night before and stick it in the fridge.  Then in the morning, I just put it in the base and switch it on before leaving.  You don’t have to sleep with your house smelling like soup and you have one less thing to get ready in the morning!

• 1 medium onion, chopped
• One 14 oz. can black or pinto beans, drained and rinsed
• 1 c. frozen corn kernels (I recommend Trader Joe’s roasted corn)
• One 28 oz. can or two 14 oz. cans fire-roasted or regular organic diced tomatoes in juices
• 2 c. vegetable broth
• 1 T. + 1 t. chili powder
• 1 T. + 1 t. ground cumin
• 1/4 t. garlic powder
• 1/4 t. onion powder
• 1/4 t. dried oregano
• 1 t. sea salt
• Garnishes: non-dairy or organic sour cream, chopped cilantro, crushed tortilla chips, cornbread, etc.

Combine onion, beans, corn, tomatoes, broth, chili powder, cumin, garlic powder, onion powder, oregano and salt in a slow-cooker.  Cook on low for 10 hours or high for 6 hours.  Adjust seasoning to taste.
Serve with sour cream, cilantro, tortilla chips and/or cornbread, if desired.