Slow Cooker Vegetarian Taco Soup Recipe

Ready for the easiest recipe of your life?  This is a family favorite around here. My husband is vegan so a lot of times I try to adapt regular recipes or vegetarian recipes to suit a vegan diet. This recipe is one of our favorites because you can skip the meat and you don’t even notice it’s missing! There are a million taco soup recipes out there and I’ve been making it for years but I HAD to share our Slow Cooker Vegetarian Taco Soup Recipe with you! It is SO yummy and ridiculously easy. It also makes amazing leftovers and an incredible freezer meal. Win, win, win!

Slow Cooker Vegetarian Taco Soup Recipe - www.classyclutter.net

Ingredients:

  • 1 can of Pinto Beans
  • 1 can of Kidney Beans
  • 1 can of Black Beans
  • 1 can of corn
  • 1 can of Rotel (diced tomatoes with green chilis)
  • 1 can of diced tomatoes
  • 1 can of green chilis (optional but extra yummy!!!)
  • 1 packet of Ranch seasoning
  • 1 packet of Taco Seasoning (I buy mild, low sodium)

Instructions:

Place all ingredients in a slow cooker for 8 hours on low or 4 hours on high. Top with your favorite toppings like cheese, sour cream, fresh cilantro and tortilla chips! This recipe is SO easy, my 5 year old can do it. The kids love to help as I open the cans, they pour them into the slow cooker and that’s it! So quick and easy!

Slow Cooker Vegetarian Taco Soup Recipe - www.classyclutter.net

Told you, how easy was that!?! It tastes SO good and there is NO cooking prep.

Freezer Meal: Slow Cooker Vegetarian Taco Soup Recipe - www.classyclutter.net

This also makes the BEST freezer meal. I suggest placing leftovers in a freezer bag and freezing it flat. To reheat, run hot water in the sink and place the freezer bag under it until it begins to thaw. When it starts to break down, pour your frozen soup into the slow cooker and heat on low for 8 hours, high for 4 hours or until the soup is hot throughout. SO easy and awesome! I love having this on hand because dinner is basically made for me!

Slow Cooker Vegetarian Taco Soup Recipe - www.classyclutter.net

This is perfect for the cooler temps that will be creeping up on us this Fall! Enjoy!
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43 Comments

    1. I drained the juice out of the cans of beans and corna (not the tomatoes and chilies) and used V8 juice to make it more soupy. I made this to be compliant with the Daniel Fast and served with corn tortilla chips. It was absolutely fabulous. I had men asking for the recipe!!!!

  1. This turned out great. I added veggie crumbles to make it more like a taco (tacos usually have H.B. meat). It is a little on the spicy side, but tastes wonderful. Also was surprised how much it made. I would say 8-10 servings.

  2. I made this and my family loved it! Even the carnivores in the house didn’t miss the meat! Delicious and easy….definitely one I will make again and again!

  3. You say you put leftovers in the freezer so you cook it before and after it’s frozen? Do you think it could just be frozen uncooked and then cooked? I suspect we won’t have any leftovers when I make it tonight ๐Ÿ™‚

  4. The ABSOLUTE BEST TACO SOUP RECIPE BY FAR!!!! I LOVED IT AND SO DID MY SON!!! He is begging for more! Thanks for sharing!

  5. I added veggie crumbles to make it more like a taco (tacos usually have H.B. meat). It is a little on the spicy side, but tastes wonderful.

  6. Hello, Mallory & Savannah Mam!
    Nice to here, Mam want to know the time it will take to cook, Because I want this recipe to be very perfect as you have shown

    1. I was wondering the same thing because I’ve made this recipe for years and love it, however, a few months ago switched to a plant based diet. I did a little research and found this to use instead:
      Mock ranch dressing mix (about 1 tablespoon)
      1/2 tablespoon parsley
      1/2 teaspoon dill
      1/2 teaspoon onion powder
      1/2 teaspoon dried onion flakes
      1/2 teaspoon salt
      1/4 teaspoon garlic powder
      1/8 teaspoon pepper

      Wish I could include the source but can no longer find it :(.

      I also added beyond meat ground beef and topped the soup with tortilla chips and daiya cheddar shreds. It turned out delicious!!! Even my 13 year who hates the vegan thing loved it!!!

  7. Hello Mam, I love this Vegetarian Taco Soup, but i been lacking to prepare as this show here, How much time it require to kept in cooker to get ready.

  8. I’m going to drain and rinse the beans and corn but not the tomatoes. Should I add some vegetable stock to make up for the liquid?

  9. By far the best vegetarian taco soup ever! I’ve taken this to work potlucks several times and everyone loves it!! It’s great anytime of year but even better on those cold evenings in the fall/winter here in Texas! Thanks for a wonderful recipe!

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