Crockpot Vegetarian Taco Soup

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This crockpot Vegetarian taco soup is a wonderful way to use up ingredients in the pantry!

Crockpot Vegetarian Taco Soup

14-oz can corn, drained
14-oz can kidney beans or navy beans, drained
14-oz can pinto beans, drained
14-oz can black beans, drained
Optional: 7-oz can green chilies
14-oz can stewed tomatoes, undrained
1-oz package taco seasoning mix
1/4 tsp cumin
3/4 tsp onion powder
1/2 tsp salt
1/2 tsp garlic powder
2 cups vegetable broth
Garnish: tortilla chips or corn chips
Garnish: grated cheese
Garnish: green onions, chopped
Garnish: fresh cilantro, chopped
Optional: sour cream

1. Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in the Crockpot and give it a quick stir.
2. Next, add the taco seasoning mix, cumin, onion powder, salt, garlic powder, broth and quickly stir again.
3. Cook on low setting for 8 to 10 hours. Alternatively, if in a hurry, can set this on high for 3 hours.
4. Taste and adjust the seasonings before serving. If the soup is too thick, add more vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.
5. To serve, set out bowls of optional garnishes—tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream—and let everyone top their soup to their liking. Serves 6

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