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Crock Pot Vegetarian Taco Soup with colorful vegetables and spices

Vegetarian Crock Pot Taco Soup

A comforting blend of fresh vegetables, aromatic spices, and hearty beans, simmered in a savory broth.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 piece green pepper (chopped) Adds a crisp crunch and vibrant color.
  • 1 piece small sweet onion (chopped) Infuses a sweet and aromatic essence.
  • 2 15-ounce cans fire roasted garlic tomatoes Provides a juicy and tangy base.
  • 1 15-ounce can black beans (rinsed and drained, low sodium) Brings a creamy texture and rich flavor.
  • 1 15-ounce can kidney beans (rinsed and drained, low sodium) Offers a satisfying bite and a boost of protein.
  • 1 4-ounce can green chiles Introduces mild heat and zest.
  • 3 cups low sodium vegetable broth Ensures a hearty and comforting liquid.
Spices & Seasoning
  • 1 teaspoon minced garlic Adds savory aroma and depth of flavor.
  • 1 teaspoon cumin Imparts warm, earthy undertone.
  • 1/2 teaspoon chili powder Offers a hint of spice and warmth.
  • 2 pieces bay leaves Enhances the overall flavor profile.
  • 1 teaspoon oregano Contributes fragrant herbal note.
  • 1/2 - 3/4 teaspoon salt Balances the flavors.
  • 1/2 - 3/4 teaspoon pepper Adds a touch of piquancy.
Garnishes
  • to taste pieces tortilla chips For a crispy crunch.
  • to taste dollops plain Greek yogurt or sour cream For creamy comfort.
  • to taste sprinkles 2% Mexican cheese blend For richness.
  • to taste pieces sliced green onions For a fresh lift.
  • to taste wedges lime For a zesty finish.

Method
 

Preparation
  1. In a large crock pot, combine the chopped green pepper, sweet onion, canned tomatoes, black beans, kidney beans, green chiles, and vegetable broth.
Mixing
  1. Stir in the minced garlic, cumin, chili powder, bay leaves, oregano, salt, and pepper thoroughly until everything is well incorporated.
Cooking
  1. Cover the crock pot with its lid and set it to cook for 6-8 hours on low or 3-4 hours on high. Check for tenderness of the vegetables before serving.
Final Touches
  1. Once the cooking time is complete, remove the bay leaves.
Serving
  1. Ladle the taco soup into bowls and adorn each serving with your favorite toppings, such as crumbled tortilla chips, a dollop of Greek yogurt or sour cream, a sprinkle of cheese, sliced green onions, and a juicy wedge of lime.

Notes

Leftover Vegetarian Crock Pot Taco Soup can be stored in an airtight container in the fridge for up to five days. You can also freeze the soup for up to three months.