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!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 2

Add the minced garlic and diced bell pepper to the skillet. Cook for another 2-3 minutes, stirring frequently, until fragrant.

Step 3

Transfer the sautéed vegetables to the slow cooker.

Step 4

Add the frozen corn kernels, black beans, kidney beans, diced tomatoes with green chilies, tomato sauce, and vegetable broth to the slow cooker.

Step 5

Stir in the taco seasoning, chili powder, cumin, salt, and black pepper until well combined.

Step 6

Cover the slow cooker with a lid and cook on low for 6-8 hours or on high for 3-4 hours.

Step 7

Once the soup is done, taste and adjust seasoning if needed.

Step 8

Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve with lime wedges for a tangy kick.

Step 9

Enjoy your easy slow-cooked vegetarian taco soup!

Nutrition Facts

Serving size	(2963.2g)

Amount per serving	% Daily Value*
Calories	2041.9

Total Fat 47.3g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6695.5mg	0%
Total Carbohydrate 333.6g	0%
Dietary Fiber 88.4g	0%
Total Sugars 53.9g
Protein 93.1g	0%

Vitamin D 0IU	0%
Calcium 516.4mg	0%
Iron 29.6mg	0%
Potassium 5988.1mg	0%

*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.

Source of Calories

Fat: 20.0%

Protein: 17.5%

Carbs: 62.6%