Slow Cooker Vegan Taco Soup recipe

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Ingredients

2 (16 ounce) cans three-bean mix, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 onion, diced
1 (6 ounce) can diced green chile peppers
1 green bell pepper, diced
1 (1.25 ounce) package taco seasoning mix
4 cloves garlic, minced
1 (12 fluid ounce) can or bottle beer
½ cup crushed tortilla chips, or to taste
¼ cup chopped green onions, or to taste

Nutrition Info

396.2 calories
carbohydrate: 72.6 g
cholesterol: : -
fat: 1.9 g
fiber: 18 g
protein: 19.1 g
saturatedFat: 0.4 g
servingSize: -
sodium: 2256.7 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine three-bean mix, black beans, pinto beans, corn, tomatoes, tomato sauce, onion, green chile peppers, green bell pepper, taco seasoning, and garlic in a slow cooker. Add beer and give mixture a good stir.

  2. Cook on Low until flavors combine, 5 to 9 hours. Serve topped with crushed tortilla chips and green onions.

Recipe Yield

6 servings

Recipe Note

A new twist on chicken taco soup both for those vegetarians/vegans out there, or those simply trying to eat less meat. This is a very budget friendly and filling meal that will please even the pickiest eater!

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