Easy Slow Cooker Vegetarian Taco Soup – 10-Minute Prep

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.

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!

🌮 Ingredients

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. 

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

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

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!

🔄 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

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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