Slow Cooker Vegetarian Taco Soup (With Vegan Option)
An easy vegetarian taco soup featuring three types of beans, corn, and tomatoes, prepared in a slow cooker, with versatile protein additions.
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Instructions
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Place drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes into a slow cooker.
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Stir in taco seasoning, cumin, onion powder, salt, and garlic powder.
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Cook on low for 8 to 10 hours, or on high for 3 hours.
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Before serving, taste and adjust seasonings; thin with vegetable broth if desired, or thicken by cooking longer with the cover off.
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Serve with optional garnishes like tortilla chips, grated cheese, chopped green onions, cilantro, or sour cream.
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For tofu variation: Drain and slice 12 ounces of firm or extra-firm tofu, then press it between paper towels under a heavy weight for 10 minutes.
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Lightly brush pressed tofu slices with oil and optionally sprinkle with taco seasoning.
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Cook tofu in a heated nonstick skillet over medium-high heat for approximately 5 minutes per side until browned.
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Remove, cool, cut into strips or chunks, and add to the soup at the end of cooking to rewarm, avoiding boiling.