This hearty soup is unbelievably simple to make and incredibly delicious to enjoy! It makes a perfect dinner for a cold and stormy night.
We’ve had a lot more rain down here in San Diego, and recently we had that awful freeze up in the midwest (my poor husband was in Ontario, Canada for it all). I decided these unusually cold temperatures called for a hot bowl of soup!
You know how much I enjoy veganizing recipes. This soup I started making years before we went vegan. The original recipe was not my own; it’s actually from www.food.com. I’ve made a couple of small changes, but those mostly only consist of changing the non-vegan items, including a ranch packet, which of course, would have dairy.
The soup is a tasty combination of beans, corn, tomato, onion, mild chilies, faux meat (if desired), and seasonings. It is made by simply adding all the ingredients to your slow cooker and walking away. That’s it!
The original seasonings, as I said, included a ranch packet. My first time making this vegan, I wasn’t sure if that could be replicated, but as I was learning, most things are, so I had hope. All it took was a simple google search, and I was able to find a vegan copycat. I, unfortunately, can no longer find that website, or I’d share it with you.
I then altered my recipe, to now use the vegan herb substitutes for the ranch. A taco seasoning packet, which was a part of the original recipe, is what makes up for the remainder of the spices.
You can make your soup meatless, or do as I do and use some faux ground beef. I like to use Gardein Beefless Ground. I also will top each bowl with vegan cheddar shreds as well as crumbled tortilla chips. The toppings are optional as well, but they give the soup a little something extra.
Not only is this soup enjoyed by my pickiest eater, but I once shared it with my friend, Patty, and not only could she not believe it was vegan, she asked for the recipe as well! So, there you go, another one vegan-made and -approved! Let me know if you enjoy it as well. Please leave a comment below, or take a pic and tag me on Instagram, @veggiesattiffanis.
Slow Cooker Vegan Taco Soup
Ingredients
- 1 yellow onion, diced
- 15.5 oz can dark red kidney beans with liquid
- 15 oz oz can pinto beans with liquid
- 14.5 oz can diced tomatoes with liquid
- 11 oz can niblet corn with liquid
- 11 oz can tomatoes and green chilies with liquid
- 4 oz can diced green chilies with liquid
- 1 package (13.7 oz) vegan ground “beef” (optional) I use Gardein Beefless Ground, add to soup frozen
- 2 cups water if omitting the vegan ground “beef” reduce the water to 1 cup
- 1 envelope taco seasoning mix
- 1/2 Tbsp dried parsley
- 1/2 tsp dill weed
- 1/2 tsp onion powder
- 1/2 tsp dried onion flakes (or granules)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
Optional for topping…
- vegan cheddar shreds
- tortilla chips
Instructions
- Add all ingredients, including the liquid from the canned items, into a slow cooker. Cook on high 3 – 4 hours. If desired, serve topped with vegan cheddar shreds and crumbled corn chips.