Vegan Taco Soup

    6 hours 15 minutes

    This vegan taco soup features a medley of beans, corn and vegetables that will please even the pickiest eater. Cooking it in a slow cooker makes it super easy to make.

    2 people made this

    Serves: 6 

    • 2 (440g) cans three-bean mix, drained
    • 1 (400g) can black beans, rinsed and drained
    • 1 (400g) can pinto beans, rinsed and drained
    • 1 (400g) can corn kernels, drained
    • 1 (400g) can diced tomatoes
    • 1 cup tomato puree
    • 1 brown onion, diced
    • 1 (185g) can diced green chilli peppers
    • 1 green bell capsicum, diced
    • 1 (35g) package taco seasoning mix
    • 4 cloves garlic, crushed
    • 1 (375ml) can or bottle beer
    • 1/2 cup crushed tortilla chips, or to taste
    • 1/4 cup chopped green onions, or to taste

    Preparation:15min  ›  Cook:6hours  ›  Ready in:6hours15min 

    1. Combine three-bean mix, black beans, pinto beans, corn, tomatoes, tomato sauce, onion, green chilli peppers, green capsicum, taco seasoning and garlic in a slow cooker. Add beer and give mixture a good stir.
    2. Cook on Low until flavours combine, 6 to 8 hours. Serve topped with crushed tortilla chips and green onions.

    Cook's Notes:

    You can dice the onion, green pepper, and garlic the night before to save time.

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