Vegetarian Slow Cooker Taco Soup

Total time4 hr 15 min

Prep time15 min

Cook time4 hr

This hearty, spoon-clinging soup builds its flavor from a well-seasoned base of onion, green bell pepper, and garlic, simmered low and slow with two kinds of beans until everything turns tender and rich. Black beans and kidney beans bring hearty texture while sweet corn and juicy diced tomatoes — including a zesty batch with green chiles — keep every bowl bright and a little smoky. Taco seasoning and a ranch seasoning mix stir right into the broth, giving it that craveable, tangy depth without much effort on your part. The slow cooker does all the heavy lifting, letting the flavors meld into something deeply comforting by the time you lift the lid. Ladle it into bowls and pile on shredded cheddar, cool sour cream, crushed tortilla chips, and fresh cilantro for crunch and color. It's an easy, crowd-pleasing dinner that fits neatly into a vegetarian rotation.

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Ingredients

6 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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)
shredded cheddar cheese, for serving (optional)
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.

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