Vegetarian Crock Pot Taco Soup
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
Number of Servings: 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
Tips
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.
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
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