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 345 kcal


  • 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


  1. Drain and rinse beans and corn. Pour into slow cooker.

  2. 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).

Recipe Notes

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

Nutrition Facts
Slow Cooker Vegetarian Taco Soup
Amount Per Serving (8 g)
Calories 345
% Daily Value*
Sodium 1782mg77%
Potassium 572mg16%
Carbohydrates 79g26%
Fiber 8g33%
Sugar 51g57%
Protein 6g12%
Vitamin A 910IU18%
Vitamin C 27.4mg33%
Calcium 84mg8%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.