Vegetarian Crock Pot Taco Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Vegetarian Crock Pot Taco Soup calories by ingredient
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Number of Servings: 10


    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


You could probably skip the skillet step, if you want to and just dump everything in the crock pot and let it cook for longer. I just only had about 2 hours to make this.


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

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