Vegan Crockpot Taco Soup

Vegan Crockpot Taco Soup is sure to become a favorite in your household. The combination of savory flavors and creamy textures creates a delicious and satisfying dish that’s perfect for chilly evenings or busy weeknights.

Number of Servings: 6

Prep Time: 10 minutes

Cooking Time: 4 hours

Total Time: 4 hours and 10 minutes

Cuisine: Vegan

Ingredients:

• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (15 ounces) diced tomatoes
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Avocado, diced (for garnish)
• Tortilla strips or chips (for serving)

Equipment/Utensils Required:

• Crockpot or slow cooker
• Cutting board
• Knife
• Wooden spoon or spatula

Preparation Steps:

1. In the crockpot, combine the black beans, kidney beans, corn, diced tomatoes, diced onion, diced bell pepper, minced garlic, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender and the flavors are well combined.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with chopped fresh cilantro, diced avocado, and tortilla strips or chips.
5. Enjoy this delicious and flavorful Vegan Crockpot Taco Soup with your favorite toppings!

Nutritional Information (per serving):

• Calories: 220
• Total Fat: 2g
• Saturated Fat: 0g
• Carbohydrates: 42g
• Fiber: 12g
• Protein: 11g

Vitamins and Minerals (per serving):

• Vitamin A: 20%
• Vitamin C: 8%
• Iron: 15%
• Calcium: 8%
• Potassium: 10%

Vegan Crockpot Taco Soup

jenny

Vegan Crockpot Taco Soup is sure to become a favorite in your household. The combination of savory flavors and creamy textures creates a delicious and satisfying dish that's perfect for chilly evenings or busy weeknights.

Print Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Course Soup

Cuisine vegan

Servings 6 servings

Calories 220 kcal

Ingredients

  

• 1 can 15 ounces black beans, drained and rinsed
• 1 can 15 ounces kidney beans, drained and rinsed
• 1 can 15 ounces corn, drained
• 1 can 15 ounces diced tomatoes
• 1 onion diced
• 1 bell pepper diced
• 2 cloves garlic minced
• 4 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro chopped (for garnish)
• Avocado diced (for garnish)
• Tortilla strips or chips for serving

Instructions

 

• In the crockpot, combine the black beans, kidney beans, corn, diced tomatoes, diced onion, diced bell pepper, minced garlic, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
• Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender and the flavors are well combined.
• Taste and adjust seasoning as needed.
• Serve hot, garnished with chopped fresh cilantro, diced avocado, and tortilla strips or chips.
• Enjoy this delicious and flavorful Vegan Crockpot Taco Soup with your favorite toppings!

Notes

Nutritional Information (per serving):

• Calories: 220
• Total Fat: 2g
• Saturated Fat: 0g
• Carbohydrates: 42g
• Fiber: 12g
• Protein: 11g

Vitamins and Minerals (per serving):

• Vitamin A: 20%
• Vitamin C: 8%
• Iron: 15%
• Calcium: 8%
• Potassium: 10%