"This Slow Cooker Vegan Taco Soup is so easy and delicious! The perfect set it and forget it meal, this is a soup that the whole family will enjoy! Healthy and simple, yet filled with great vegetables, this Fall meal will be a real winner!"
Slow Cooker Vegan Taco Soup
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- Recipe Card
Prep time 4hrs
Cook time 4mins
Serves or Makes: 8
Recipe Card
ingredients
- 14 ounces Frozen Bell Peppers and Onions
- 30 ounces Canned Black Beans
- 30 ounces Rotel
- 6 cups Vegetable Broth
- 14 ounces Fire Roasted Corn
- 1 teaspoons Garlic Powder
- 1 teaspoons Onion Powder
- 1 tablespoons Chili Powder
- 1 teaspoons Smoked Paprika
- 1 teaspoons Cumin
- 1/4 teaspoons cayenne
- 2 cups Vegan Heavy Cream
Method
Step 1
Drain and rinse the black beans, add all ingredients to the crockpot except for the heavy cream. Cook on low for 7-8 hours or on high for 3-4 hours.
Step 2
About 30 minutes before serving, add in the vegan heavy cream. The addition of the heavy cream will give the taco soup a creamy flavor and texture.
Step 3
Cover and cook for 30 more minutes.
Step 4
When ready to serve, spoon into bowls and top with your favorite toppings, we love jalapeños, tortilla chips, and vegan sour cream!