Slow cooker taco veggie 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. This Mexican-inspired vegetarian taco soup recipe with kidney beans, pinto beans, and black beans is easy, deliciously satisfying, and quick to prepare. Reviews for: Photos of Slow Cooker Taco Soup.
It's perfect for busy weeks with flexible cooking times for any schedule. The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better. You can cook Slow cooker taco veggie soup using 13 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Slow cooker taco veggie soup
- Prepare 4 cans of diced tomatoes.
- You need of potatoes.
- Prepare of frozen veggies.
- You need of frozen green beans.
- It’s of frozen corn.
- It’s packet of taco seasoning.
- You need 4 cloves of garlic.
- It’s of salt and pepper.
- You need tbsp of oregano.
- You need 2 tbsp of chilli powder.
- You need leaf of bay.
- You need 4 cups of beef broth.
- It’s of water.
Set it and forget it, Slow Cooker Vegetarian Taco Soup! How to Make Slow Cooker Taco Soup. Simple ingredients make up the base of this soup. I use three different varieties for color and texture, but you can also use a mix of two if you like.
Slow cooker taco veggie soup step by step
- Peel and dice potatoes.
- Place all ingredients in crock pot.. Cook on high til potatoes are tender..
- Remove bay leaf and serve..
Testing holiday cookies and slow cooker soups consumed my days last week and I find little time to get outside. Once soup is done, distribute into bowls (or do a meal prep) and top each with two tablespoons of Go Veggie cheese. Garnish with with extra fixin's such as cilantro and jalapeno. Slow Cooker Taco Soup uses up all your fresh and frozen veggies for a hearty, cozy dinner. This is a sponsored post on behalf of Glad® Food Protection.