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Home » Recipes » Slow Cooker

Easy Slow Cooker Vegetarian Taco Soup – 10-Minute Prep

Published: Feb 12, 2021 · Modified: Sep 28, 2024 by Ginny · This post may contain affiliate links.

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Busy day ahead? It takes less than 10 minutes to prep this delicious slow cooker vegetarian taco soup and a warm, nutritious meal will be waiting for you when you get home from work – like magic! Two types of beans, veggies, ranch, and taco seasoning blend into a warming soup that’ll infuse your kitchen with a heavenly scent.

Slow cooker vegetarian taco soup topped with shredded cheese in a white bowl.
This Delicious Vegetarian Taco Soup is Made in the Slow Cooker!
Contents hide
1 🌮 Ingredients
2 🍽️ Instructions
3 🍱 Storage
4 🥘 Meal Prep
5 🔄 Substitutions
6 🌶️ Additions
7 Slow Cooker Vegetarian Taco Soup {Ninja Foodi + Instant Pot Options}

How long does it take to chop a pepper, an onion, and open four cans, a carton of soup, and two packets of seasoning? Under 10 minutes. I once timed myself while sipping coffee – so it can be done even faster.

You won’t believe the great flavor you get for such little work. It almost feels shameful!

Even if you’re not a vegetarian, it’s a great way to save money by leaving out the meat and you’ll get plenty of protein from the beans and a whole lot of other nutrients from the veggies!

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🌮 Ingredients

Top view of measured ingredients for slow cooker vegetarian taco soup.
Can you smell the deliciousness already?

The ingredients in this soup are really easy to work with. Most of them come from a can or a carton. Speed and convenience are treasured in my home!

🛒Canned Black Beans & Pinto Beans – Use a combination of black beans and pinto beans to give you a very hearty and delicious result. The beans go well together and add a depth of flavor of the dish.

🛒Canned Corn – The corn provides a subtle, sweet flavor. I love adding this to many of my Mexican dishes.

🛒Vegetable Broth – I used a store-bought carton of broth but feel free to use one made from scratch if you have it.

🛒Canned Petite Diced Tomatoes – This soup takes in the acidity of tomatoes very well!

🛒Green Pepper – It will add a touch of freshness to balance the richness of the beans.

🛒Yellow Sweet Onion – Can you make a soup without onion? I think not!

🛒Ranch & Taco Seasonings – The secret is to use a combination of taco and ranch seasoning. They go together beautifully and create the best dish you’re ever going to try.

🍽️ Instructions 

I am pretty sure you will be excited by how easy this is to make. There is no need to stand in the kitchen all afternoon preparing it. The only hard part is smelling the amazing soup cooking and not being able to eat it right away. 

👉Step 1 – Drain the beans and give them a rinse. Do the same with the corn. Pour both into the slow cooker. 

Top view of vegetarian taco soup ingredients in slow cooker.
Dump all the ingredients in your slow cooker.

👉Step 2 – Chop the onion and peppers then add them to the slow cooker. Add the diced tomatoes, broth, taco seasoning, and ranch seasoning.

Top view of mixed taco soup ingredients in slow cooker and wooden spoon.
Just a quick stir and it’s time for your slow cooker to get the job done!

👉Step 3 – Mix well and cook on high for three hours. If you have more time, cook on low for six hours.

Top view of vegetarian taco soup in slow cooker with laddle ready to serve.
Ready to serve!

That’s all you have to do, can you believe it? Letting it simmer and cook for hours will bring all those flavors together beautifully.

🍱 Storage

After it’s cooled down all the way, put it in an airtight container. It will last 3-4 days in the fridge without any trouble.

🥘 Meal Prep

Even though I didn’t make this as a freezer meal, it is definitely a freezer-friendly recipe! Grab those freezer-safe gallon Ziploc bags and let’s get started on a mini meal prep 101 guide for this yummy soup!

🔪Freezer Meal Prep – Chop the vegetables and add all of the ingredients (aside from the broth) to the freezer bag. Squeeze out the air, label, and freeze.

🔥When Ready to Cook – Thaw the night before in the fridge. Add the thawed ingredients to the slow cooker along with vegetable broth.

❄️Freezer-Friendly Option – Alternatively, make this soup in the slow cooker, allow it to cool completely, and then put it in freezer-safe gallon Ziploc bags. Lay them flat in the freezer so they take up less space.

Take out the day before and then reheat in the microwave or on the stovetop. We use our free editable freezer labels to mark all of our bags.

This is an incredible meal to have on hand for those nights when you don’t have time to cook. I have used it as a stand-by meal for a friend who was 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!

Top view of slow cooker vegetarian taco soup in a white bowl, topped with avocado and served with tortilla chips.
Don’t you just love light and delicious soups?

🔄 Substitutions

Soups are very forgiving when it comes to the ingredients you use. Here are some adjustments that’ll work in a pinch!

  • Swap out the black and pinto beans for a tri-bean mix. They are great and add some more color too.
  • If you don’t have canned corn or prefer frozen, make a swap there. It cooks up great either way.
  • Consider trading the green pepper for a jalapeño if you want to add some heat to the dish.
  • Use fresh tomatoes instead of canned ones if you have them on hand. 

🌶️ Additions

Side view of vegetarian taco soup topped with cheese and fresh herbs in a white bowl.
Feel free to adjust the recipe and serve with your favorite toppings!

Don’t be afraid to customize my recipes, especially soup! This taco soup is terrific just the way it is, but if you want to add in some extras, you can certainly get creative.

  • Meat – If you don’t want the soup to always be vegetarian, add some meat. Ground beef, ground turkey, chicken, and even pork are all fantastic options. Cook the meat before adding it to the slow cooker.
  • Jalapeños – Remove the seeds from one or two peppers and chop them up. Toss them into the soup and enjoy! I love a little bit of extra spice sometimes.
  • Fire-Roasted Tomatoes – Add some extra flavor to this vegetarian soup by pouring in a can of fire-roasted tomatoes. They are so smoky and delicious. 
  • Toppings – Don’t forget to add all of your favorite toppings. Cheese, tortilla chips, sour cream, slices of onions, avocado, pico de gallo, or anything else that sounds good to you! 

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

Top view of slow cooker vegetarian taco soup in a white bowl, topped with avocado and served with tortilla chips.

Slow Cooker Vegetarian Taco Soup {Ninja Foodi + Instant Pot Options}

Easy vegetarian slow cooker taco soup recipe that preps in less than 10 minutes for those busy weeknights on the run. {WW 5 Green, 1 Blue+Purple Points, Vegan, Vegetarian, Gluten Free}
5 from 3 votes
Print Pin Rate
Course: dinner, Main Course, Slow Cooker, Soup
Cuisine: Mexican
Diet: Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 10 minutes minutes
Servings: 8 people
Calories: 345kcal
Author: Ginny

Ingredients

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

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.
Meal prep: This soup is freezer-friendly. Make it ahead of time and save for later. I like to use freezer safe bags and lay them flat in the freezer. Let it thaw in the fridge overnight, and reheat in the microwave or on the stove top. 
Be sure not to open the lid as you are cooking the soup. Otherwise, it will let out the heat which might lengthen the cooking time.
Storage: This soup can be kept in the refrigerator in an airtight container for 3-4 days. 
Ninja Foodi and Instant Pot Directions: Add all ingredients into the pressure cooker. Close the lid and set the valve to sealing. Pressure cook high pressure for 6 minutes followed by a quick release of pressure. Stir and serve. 

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
Tried this recipe?Mention @savorandsavvy or tag #savorandsavvy!
Ginny
Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

savorandsavvy.com/about-me/
Easy Slow Cooker Vegetarian Taco Soup - 10-Minute PrepEasy Slow Cooker Vegetarian Taco Soup - 10-Minute PrepEasy Slow Cooker Vegetarian Taco Soup - 10-Minute PrepEasy Slow Cooker Vegetarian Taco Soup - 10-Minute PrepEasy Slow Cooker Vegetarian Taco Soup - 10-Minute Prep
« Honey Balsamic Sheet Pan Chicken and Veggies
Vegetarian White Bean Soup »

About Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

Reader Interactions

Comments

  1. Bindi U says

    December 11, 2023 at 10:34 am

    5 stars
    So easy to make! All the taco flavors in one soup. Great idea!

    Reply
  2. Laura says

    October 16, 2017 at 10:14 am

    I cannot wait to make this recipe!!!

    Reply
    • Jazmin Rode says

      October 16, 2017 at 10:15 am

      do it!!

      Reply
5 from 3 votes (2 ratings without comment)

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Family Photo Hi! I'm Ginny and for over 30 years, I've been creating simple and easy recipes without sacrificing on taste for our family on the go. I can't wait to show you how to do the same for your family. Read More...

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