Easy Slow Cooked Vegetarian Taco Soup
Warm, comforting, and bursting with bold flavors, this Easy Slow Cooked Vegetarian Taco Soup is a hearty, plant-based meal perfect for any night of the week. With a medley of black beans, kidney beans, and sweet corn simmering in a flavorful tomato and vegetable broth spiced with taco seasoning, chili powder, and cumin, this soup delivers all the Tex-Mex vibes you crave. Prep takes just 15 minutes before your slow cooker does all the work, making it an ideal hands-off dinner option. Garnish with fresh cilantro and a squeeze of lime for a bright, zesty finish, and enjoy a satisfying meal that's naturally vegan, gluten-free, and packed with protein and fiber. Whether you're meal prepping or serving a crowd, this vegetarian taco soup will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 large bell pepper, diced
- 1 cup frozen corn kernels
- 1 can (15 oz) cooked black beans, rinsed and drained
- 1 can (15 oz) cooked kidney beans, rinsed and drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 4 cups vegetable broth
- 2 tablespoons taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and diced bell pepper to the skillet. Cook for another 2-3 minutes, stirring frequently, until fragrant.
Transfer the sautéed vegetables to the slow cooker.
Add the frozen corn kernels, black beans, kidney beans, diced tomatoes with green chilies, tomato sauce, and vegetable broth to the slow cooker.
Stir in the taco seasoning, chili powder, cumin, salt, and black pepper until well combined.
Cover the slow cooker with a lid and cook on low for 6-8 hours or on high for 3-4 hours.
Once the soup is done, taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve with lime wedges for a tangy kick.
Enjoy your easy slow-cooked vegetarian taco soup!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 11.5 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1215 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
