Vegetarian Crock Pot Taco Soup

Name: Vegetarian Crock Pot Taco Soup Recipe
Prep time: 5 min
Cook time: 135 min
Total time: 140 min
Yield: 10
Ingredients: 5 tbsp Smart Balance Light w/Flax Oil (or other vegan margarine/butter); 2 15 oz can black beans drained; 1 14.5 oz can diced tomatoes- no salt added; 1/2 large red bell pepper diced; 1/2 large yellow bell pepper diced; 1/2 large orange bell pepper diced; 1 large onion chopped; 1 medium carrot chopped; 2/3 cup of corn kernels; 1/2 cup dry tvp; 1 tbsp minced garlic; 6 tsp taco seasoning; 1 tbsp garlic powder; 1/2 tsp salt free Spike seasoning; 1 tbsp nutritional yeast; 1 tsp Bragg's liquid aminos; 2 cubes Vegetable bullion; 1 tsp Cholula Chipotle hot sauce; approximately 6 cups water

Minutes to Prepare: 5
Minutes to Cook: 135

Number of Servings: 10

Ingredients

5 tbsp Smart Balance Light w/Flax Oil (or other vegan margarine/butter)2 15 oz can black beans, drained1 14.5 oz can diced tomatoes- no salt added1/2 large red bell pepper, diced1/2 large yellow bell pepper, diced1/2 large orange bell pepper, diced1 large onion, chopped1 medium carrot, chopped2/3 cup of corn kernels1/2 cup dry tvp1 tbsp minced garlic6 tsp taco seasoning1 tbsp garlic powder1/2 tsp salt free Spike seasoning1 tbsp nutritional yeast1 tsp Bragg's liquid aminos2 cubes Vegetable bullion1 tsp Cholula Chipotle hot sauceapproximately 6 cups water

Directions

Chop up onions, peppers, and carrots

In a large skillet, melt margarine and add chopped vegetables. Cook and stir until just soft.

Add all ingredients to crock pot, set to high and let cook for 2 hours

Serve hot, add (vegan or dairy) cheese and/or sour cream for some extra flavor- optional

Serving Size:�makes about 10 one cup servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 178.9
Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 631.2 mg
Total Carbs: 26.1 g
Dietary Fiber: 7.0 g
Protein: 9.8 g

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