How to Make the Best Slow Cooker Vegetarian Taco Soup Freezer Friendly {WW 5 Green, 1 Blue+Purple Points, Vegan, Vegetarian, Gluten Free}

Here is how to make the Best Slow Cooker Vegetarian Taco Soup! If you are looking for a warm soup to come home to or want to mix up Taco Tuesday, this is a great low calorie and thrifty option with Freezer Friendly Options listed below!

Whip out your slow cookers people, because soup season has officially arrived! Today I’m sharing this ridiculously easy and comforting slow cooker vegetarian taco soup recipe. It’s my favorite style of recipe – a dump and go slow cooker meal.

Just like with actual tacos, the toppings really bring the whole dish together. So I highly recommend loading up on your favorite toppings!

I topped our soups with cilantro, green onions, sour cream and tortilla chips.

Freezer Friendly Slow Cooker Vegetarian Taco Soup

Even though I didn’t make this as a freezer meal, this is definitely a freezer friendly recipe! Grab those Freezer Gallon Zip Lock Bags and let’s get started!

Freezer Friendly Version: Chop vegetables, add all ingredients (aside from broth) to freezer bag, squeeze out air, and freeze.

When Ready to Cook: Thaw the night before in the fridge. Pour thawed ingredients into slow cooker along with vegetable broth. Follow cooking instructions below.

Freezer Friendly Option #2- Alternatively, you can always make this soup in the slow cooker, allow to cool and then put in Freezer Safe Gallon Zip Lock Bags. This is an incredible meal to have on hand for those nights when you don’t have time to go or as a stand by meal for when you need to provide a meal for a friend having a baby or who is sick! This is one recipe that everyone loves and goes over so well! Be confident you can give this one away and they will want it again!

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Slow Cooker Vegetarian Taco Soup

Easy vegetarian slow cooker taco soup recipe.

Course dinner, Main Course, Slow Cooker, Soup

Cuisine Mexican

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 8 people

Calories 345kcal

Author savorandsavvy.com

Ingredients

• 15 oz. can Black Beans drained
• 15 oz. can Pinto Beans drained
• 15 oz. can Corn drained
• 1 Green Pepper
• 1 Yellow Sweet Onion
• 28 oz. can Petite Diced Tomatoes
• 32 oz. Vegetable Broth
• 1.5 oz. packet Taco Seasoning
• 1 oz. packet Ranch Seasoning

Instructions

• Drain and rinse beans and corn. Pour into slow cooker.
• Chop pepper and onion. Add to slow cooker along with diced tomatoes, broth, taco seasoning and ranch seasoning. Mix well. Cook on high for 3 hours (or on low for 6 hours).

Notes

To serve: garnish with desired toppings like chopped cilantro, green onions, sour cream.

Nutrition

Serving: 8g | Calories: 345kcal | Carbohydrates: 79g | Protein: 6g | Sodium: 1782mg | Potassium: 572mg | Fiber: 8g | Sugar: 51g | Vitamin A: 910IU | Vitamin C: 27.4mg | Calcium: 84mg | Iron: 3.3mg

If you liked this slow cooker vegetarian taco soup recipe, be sure to check out these other fall-ready recipes!