Vegan Slow Cooker Taco Soup

Total time4 hr 15 min

Prep time15 min

Cook time4 hr

4.7

(10)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 lb ground beef (80/20)
1 medium yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 packet (1 oz) ranch seasoning mix
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) whole kernel corn, drained
1 can (14.5 oz) diced tomatoes, with juices
1 can (10 oz) diced tomatoes with green chiles, with juices
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
salt and pepper, to taste

For serving

sour cream, for serving (optional)
Can be omitted
sour cream
shredded cheddar cheese, for serving (optional)
Can be omitted
shredded cheddar cheese
tortilla chips, for serving (optional)
fresh cilantro, chopped, for serving (optional)

Instructions

1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 7–8 minutes. Drain off excess fat.
2
Add the diced onion and green bell pepper to the skillet and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes. Add the garlic and cook until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!