Slow Cooker Taco Soup - Vegetarian - Dump and Go Dinner
6
Servings
13
Ingredients
6
Comments
This meatless version of Taco Soup is an addictive slow cooker freezer meal in part because it's as easy to make as it is packed with savory Mexican flavor.
6
Servings
13
Ingredients
6
Comments
Ingredients
- 1 ¼ cups dice Onion
- 30 ounces rinse and drain Pinto Beans, Canned
- 15 ounces drain and rinse Black Beans, Canned
- 1 cup Corn, Frozen
- 28 ounces Diced Tomatoes, Fire Roasted
- 16 fluid ounces Vegetable Broth/Stock
- 1 ⅓ tablespoons Chili Powder
- 1 ⅓ tablespoons Cumin
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Onion Powder
- ¼ teaspoons Oregano, Dried
- 1 ounce Ranch Dressing Mix
- 1 teaspoon Salt
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients among indicated number of gallon freezer bags.
- 6485697 Upgrade to a paid membership 10910 to unlock all instructions 68991
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2481718 Upgrade to a paid membership 3059 to unlock all instructions 93328
- 444377 Upgrade to a paid membership 26310 to unlock all instructions 45085
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Add all ingredients to the slow cooker.
- Cook in slow cooker on low for 10 hours or high for 6 hours.
- Serve with any additional desired toppings. Use corn/tortilla chips to dip, if desired!
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 399
- Total Fat
- 2g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 1962mg
- Total Carbohydrates
- 55g
- Fiber
- 15g
- Sugar
- 6g
- Protein
- 16g
- WW Freestyle
- 4
6 Comments
Join the discussionAre the 15 oz beans before or after draining? Most other recipes I see elsewhere talk about adding a can in can quantities (eg “one 15 ox can”)
Cans in Australia come it about 14oz gross weight. I added two cans worth as one didn’t seem enough for the recipe.
Also the “serving day instructions” link doesn’t seem to be working.
Finally, we had the dish with rice and corn chips. I’m not sure what is suggested in the serving day instructions (as I can’t get to it) but if we were to have this as a soup, as the name suggests, there def wouldn’t be sufficient for 6 serves I doubt. I’ve got two young kids so they make up about 1 serve between them. I’d say the quantities above if a soup would give only 3-4 serves.
Of course everyone is different but just some notes.
Hi Jodin! Thanks for your help with this info! Yes, there were definitely some things missing on this recipe! We made the necessary changes and think you will find it a much better fit now!
Haha yes those extra beans will def make a difference! We all still loved it 🙂
That’s great to hear, Jodin! Have a wonderful day!
Hello! I will be making this recipe tomorrow morning and was wondering…can I use ranch dressing instead of ranch dressing mix? If so, how much?
Or should I just make a ranch spice mixture from spices at home and exclude the buttermilk powder that’s in ranch dressing mix.
Let me know what you think, thanks!
Hi Paige! I would recommend this ranch dressing mix recipe . It’s really good and will go quite nicely in this soup!