Vegetarian Taco Soup. Make this easy vegetarian taco soup with vegan/seafood/meat options and three kinds of beans, corn, tomatoes, and seasonings in a slow cooker. It reminds me of chili because it's loaded up with beans, corn, and other vegetables that are used to make some of my favorite chili recipes. The best aspect of this dish is the combination of spices that culminates in an intense flavor experience.
I could eat tacos every day of the week.
When I'm craving tacos and I want something a little healthier, I go for this taco soup!
A new twist on chicken taco soup both for those vegetarians/vegans out there, or those simply trying to eat less meat.
You can have Vegetarian Taco Soup using 13 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Vegetarian Taco Soup
- It's 2 can of Mixed beans (kidney, black, pinto).
- It's 1 of Tomato diced.
- It's 1 can of Sweet corn.
- Prepare 1 can of Vegetable broth.
- It's 4 clove of Garlic chopped.
- You need 1 of Celery stalk diced.
- Prepare 2 medium of carrots diced.
- It's 1/4 cup of Sweet onion diced.
- Prepare 3 of Green onions diced.
- Prepare 1 of Handful cilantro chopped.
- Prepare 1 of Sour cream.
- You need 1 of Blue corn chips broken into small pieces.
- You need 4 tbsp of Mrs. Dash fiesta lime seasoning.
This is a very budget friendly and filling meal that will please even the pickiest eater! Drain and rinse first six ingredients in a large colander. Put in a crockpot or large pot. Add all other ingredients, stirring to mix well.
Vegetarian Taco Soup instructions
- Mix together all ingredients except sour cream and chips in large pot..
- Bring to a boil. Reduce heat and simmer for 20-30 minutes..
- Place soup in bowl and add a spoonful of sour cream (or to taste)..
- Garnish with chips and fresh cilantro..
Heat olive oil in a large saucepan over medium Heat. Sauté onion until soft and translucent. Make taco soup in a slow cooker: Saute your protein just like in the stovetop recipe, but instead of combining everything in a large pot, throw it all into your Crockpot. Storage: Taco soup will last for about one week in the fridge, though you can also freeze it! Store in individual portions in an airtight container or freezer-safe baggie.