Slow Cooker Vegan Taco Soup

The Fresh Fig

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!

What you'll need: – Frozen bell peppers and onions – Black Beans – Rotel – Vegetable Broth – Fire Roasted Corn – Garlic Powder – Onion Powder – Chili Powder – Smoked Paprika – Cumin – Cayenne – Vegan Heavy Cream

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.

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. Cover and cook for 30 more minutes.

When ready to serve, spoon into bowls and top with your favorite toppings, we love jalapeños, tortilla chips, and vegan sour cream!

Grab all the recipe details and nutritional information below, via the link! 

The Fresh Fig