Vegetarian Crock Pot Taco Soup
This super simple Vegetarian Taco Soup Crock Pot Recipe is the perfect weekday meal.
Ingredients
- 1 green pepper, chopped
- 1 small sweet onion, chopped
- 2 15 ounce can tomatoes, I used fire roasted garlic
- 1 15 ounce can black beans, rinsed and drained (low sodium)
- 1 15 ounce can kidney beans, rinsed and drained (low sodium)
- 1 4 ounce can green chiles
- 3 cups low sodium vegetable broth
- 1 teaspoon minced garlic, 2 cloves
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 2 bay leaves
- 1 teaspoon oregano
- ½ -¾ teaspoon salt
- ½ - ¾ teaspoon pepper
- Garnish: tortilla chips, plain Greek yogurt (or sour cream,) 2% Mexican cheese blend, sliced green onions, lime
Instructions
- Put the green pepper, onion, canned tomatoes, black beans, kidney beans, green chiles, vegetable broth, garlic and spices in a Crock Pot and mix.
- Cook for 6-8 hours on low or 3-4 hours on high or until the vegetables are tender. Remove bay leaves.
- Serve with any of the topping options including crumbled tortilla chips, Greek yogurt, cheese, green onions and the lime wedge!
Notes
Notes on Salt:
The amount of salt and pepper needed depends on the broth you use and your own personal taste/ health needs. Start with less and adjust to your own personal taste.
Storage & Leftovers
This Vegetarian Taco Soup makes a wonderful make ahead meal or for meal prep. It stores well in an airtight container in the refrigerator for up to 5 days.
Freezing
This Vegetarian Taco Soup also makes a great vegetarian freezer meal. You can either prep the soup and store it in a freezer bag uncooked OR make the entire soup and then divide it into portions and freeze it from there. Store it in a freezer safe container for up to three months.
Nutrition
Calories: 275kcalCarbohydrates: 53gProtein: 17gFat: 1gSaturated Fat: 1gSodium: 750mgPotassium: 1165mgFiber: 19gSugar: 11gVitamin A: 485IUVitamin C: 45mgCalcium: 149mgIron: 6mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!