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


  • 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)


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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  • Reply
    July 30, 2014 at 1:34 am

    The picture itself makes me crave for it. Really mouthwatering. I am going to try it tonight and share the results.

  • Reply
    Lyndsay Mc
    July 30, 2014 at 4:21 pm

    So you don’t have to drain any of the cans?

    • Reply
      Mallory & Savannah
      July 30, 2014 at 8:10 pm

      Nope! You can if you like it less soupy and more like a chili but we don’t drain them! Thanks for stopping by!

      • Reply
        December 1, 2021 at 8:38 pm

        How many does this recipe serve?

    • Reply
      January 7, 2016 at 1:25 pm

      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!!!!

  • Reply
    August 10, 2014 at 3:58 pm

    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.

    • Reply
      February 5, 2017 at 5:17 pm

      Did you cook the veggie crumbles first? Or just put them in frozen? Thanks!

  • Reply
    August 11, 2014 at 8:18 am

    This looks AMAZING!

  • Reply
    Slow Cooker Soup Recipes
    September 19, 2014 at 7:00 am

    […] Slow Cooker Vegetarian Taco Soup […]

  • Reply
    October 4, 2014 at 10:27 am

    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!

  • Reply
    October 7, 2014 at 5:52 pm

    Do you think i could cook this on the stove? what would the time be ?

    • Reply
      Mallory & Savannah
      October 7, 2014 at 5:59 pm

      Sure! I’d say about 20 minutes or so, stirring frequently. It just needs to be heated throughout. 🙂

  • Reply
    October 25, 2014 at 7:21 pm

    What size cans?

    • Reply
      December 1, 2014 at 2:20 pm

      I’d love to know what size cans of at least the diced tomatoes. Thanks!

  • Reply
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  • Reply
    November 23, 2014 at 5:04 pm

    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 🙂

  • Reply
    December 1, 2014 at 12:25 pm

    Looks great! What size cans of diced tomatoes, corn, and Rotel?

  • Reply
    January 19, 2015 at 2:15 pm

    I am making this today! I can’t believe how easy it is! No chopping or anything! 🙂

  • Reply
    10 Awesome Freezer Meals
    January 22, 2015 at 7:37 pm

    […] make this Slow Cooker Vegetarian Taco Soup about once a week. I usually have at least half left over so I freeze it flat in a gallon size […]

  • Reply
    February 10, 2015 at 3:05 pm

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

  • Reply
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    February 15, 2015 at 10:33 am

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  • Reply
    April 27, 2015 at 1:34 pm

    This is my family’s new favorite soup. Thanks for a great healthy recipe!

  • Reply
    May 25, 2015 at 12:28 pm

    I love this soup. Thanks for sharing the recipe.

  • Reply
    May 30, 2015 at 11:29 am

    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.

  • Reply
    Junaid IRCTC
    July 16, 2015 at 3:29 am

    Oh my God! It’s so easy to make this. I am gonna try to make this at my home, this evening. Looks so yummy! 😀

  • Reply
    July 16, 2015 at 3:37 am

    It’s so delicious. Just told my about this. She will be making it for me. Thank you for such an awesome recipe.

  • Reply
    IRCTC Login
    July 23, 2015 at 7:30 am

    Really unique Recipe and I never know such information about the Taco Soup Recipe. Thanks For Sharing such a nice post.

  • Reply
    IRCTC Login
    August 3, 2015 at 4:14 am

    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

  • Reply
    September 11, 2015 at 2:42 pm

    Can I make this without the ranch seasoning or will It not taste good?

    • Reply
      Tiffani Wells
      December 11, 2015 at 9:46 pm

      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!!!

  • Reply
    December 21, 2015 at 5:56 am

    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.

  • Reply
    DTDC Tracking
    December 28, 2015 at 10:05 pm

    Yummy, i love taco soups.

  • Reply
    February 18, 2016 at 6:33 am

    Mouth watering images,look like very attractive .i think this soup will improve our health.Please give more information about soup preparation.

  • Reply
    February 18, 2016 at 6:41 am

    I am not a big fan of soup but this pictures changed my attitude.Please post more pictures.

  • Reply
    Kunji Paul
    March 7, 2016 at 8:37 am

    Mouth watering pictures.Please post more article about soup. Friend Don’t forget to share again more mouth watering pictures.

  • Reply
    Rashan Card
    March 10, 2016 at 11:40 pm

    I tried this soup ,it’s delicious and tasty .Thanks a lot for this unique recipe everytime

  • Reply
    Taukeer Khan
    April 1, 2016 at 10:56 am

    Thanks for this tasteful recipe. I am going to try it now. Waiting for next mouthwatering recipe soon 🙂

  • Reply
    December 3, 2016 at 12:49 pm

    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?

    • Reply
      Mallory & Savannah
      December 6, 2016 at 9:19 pm

      Yes, I would thanks for stopping by good luck with the recipe! xo

  • Reply
    Snapback Caps
    December 14, 2016 at 8:11 pm

    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.

  • Reply
    August 11, 2017 at 8:31 pm

    I don’t use the can beans.. is it okay to prepare this with dry beans?

  • Reply
    delhi metro fare
    January 18, 2018 at 10:49 pm

    good post

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  • Reply
    January 12, 2019 at 4:05 pm

    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!

  • Reply
    December 3, 2019 at 11:09 am

    I’m obsessed. Made this for dinner last night. I’m a vegetarian and my husband is not. I added shredded chicken to his. BUT omg this will be a staple in our house this winter. So delicious , so easy to make !!

  • Reply
    Angie Petkoff
    February 21, 2020 at 8:44 am

    So, is there any broth involved in this recipe?? Thank you!!

  • Reply
    October 5, 2021 at 9:06 am

    Has anyone tried it with chopped celery or onion?

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