Slow Cooker Vegetarian Taco Soup Recipe

Ready for the easiest recipe of your life? This is a family favorite around here. My husband is vegan so a lot of times I try to adapt regular recipes or vegetarian recipes to suit a vegan diet. This recipe is one of our favorites because you can skip the meat and you don’t even notice it’s missing! There are a million taco soup recipes out there and I’ve been making it for years but I HAD to share our Slow Cooker Vegetarian Taco Soup Recipe with you! It is SO yummy and ridiculously easy. It also makes amazing leftovers and an incredible freezer meal. Win, win, win!

Ingredients:

• 1 can of Pinto Beans
• 1 can of Kidney Beans
• 1 can of Black Beans
• 1 can of corn
• 1 can of Rotel (diced tomatoes with green chilis)
• 1 can of diced tomatoes
• 1 can of green chilis (optional but extra yummy!!!)
• 1 packet of Ranch seasoning
• 1 packet of Taco Seasoning (I buy mild, low sodium)

Instructions:

Place all ingredients in a slow cooker for 8 hours on low or 4 hours on high. Top with your favorite toppings like cheese, sour cream, fresh cilantro and tortilla chips! This recipe is SO easy, my 5 year old can do it. The kids love to help as I open the cans, they pour them into the slow cooker and that’s it! So quick and easy!

Told you, how easy was that!?! It tastes SO good and there is NO cooking prep.

This also makes the BEST freezer meal. I suggest placing leftovers in a freezer bag and freezing it flat. To reheat, run hot water in the sink and place the freezer bag under it until it begins to thaw. When it starts to break down, pour your frozen soup into the slow cooker and heat on low for 8 hours, high for 4 hours or until the soup is hot throughout. SO easy and awesome! I love having this on hand because dinner is basically made for me!

This is perfect for the cooler temps that will be creeping up on us this Fall! Enjoy!

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