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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