Slow Cooker Vegan Taco Soup
This vegan taco soup combines beans, tomatoes, corn, peppers, and spices.Slow cooking allows the flavors to blend beautifully.Black beans and kidney beans make the soup hearty and filling.Taco seasoning, cumin, chili powder, and smoked paprika add bold flavor.Fresh lime, cilantro, and avocado make delicious finishing toppings.It is an easy, nutritious, budget-friendly plant-based family meal.
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
For Serving
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- Diced avocado
- Sliced jalapeños
- Tortilla strips or crushed tortilla chips
- Dairy-free sour cream, optional
- Green onions, sliced
Instructions
Prepare the Vegetables
- Dice the onion and bell peppers into small, evenly sized pieces. Mince the garlic and finely chop the jalapeño if using.For additional depth of flavor, sauté the onion and bell peppers in olive oil for 4–5 minutes before adding them to the slow cooker. This step is optional.
Add the Ingredients to the Slow Cooker
- Place the onion, bell peppers, garlic, black beans, kidney beans, pinto beans, corn, diced tomatoes, tomato sauce, and tomato paste into the slow cooker.Pour in the vegetable broth.
Add the Seasonings
- Add taco seasoning, cumin, chili powder, smoked paprika, oregano, salt, black pepper, and chopped jalapeño.Stir everything thoroughly to distribute the spices throughout the soup.
Slow Cook
- Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.The soup is ready when the vegetables are tender and the flavors have blended together.Avoid opening the lid frequently during cooking because doing so releases heat and can increase cooking time.
Adjust the Consistency
- Check the soup before serving.If it is too thick, stir in additional vegetable broth. If you prefer a thicker consistency, use a potato masher to lightly mash some of the beans directly in the slow cooker.
Taste and Season
- Taste the soup and adjust the salt, chili powder, cumin, or taco seasoning according to your preference.For a brighter flavor, squeeze fresh lime juice into the soup just before serving.
Prepare the Toppings
- While the soup is finishing, prepare your favorite toppings.Dice the avocado, chop the cilantro, slice green onions and jalapeños, and cut the lime into wedges.
Serve
- Ladle the hot taco soup into bowls.Top with avocado, fresh cilantro, green onions, tortilla strips, dairy-free cheese, or any other toppings you enjoy.Serve immediately with extra lime wedges.
Notes
- Beans: Any combination of black beans, kidney beans, pinto beans, cannellini beans, or chickpeas can be used.
- Corn: Fresh, frozen, or canned corn works well.
- Spice level: Adjust the jalapeño and chili powder according to your preferred heat level.
- Broth: Use certified vegan vegetable broth to keep the recipe completely plant-based.
- Toppings: Avocado and lime add freshness and balance the spicy flavors.
- Texture: Lightly mashing some beans creates a thicker, creamier soup without dairy.
- Meal prep: The soup keeps well and is excellent for preparing several meals at once.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.