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Slow Cooker Taco Soup - Vegetarian - Dump and Go Dinner

<p>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.</p>
6 Servings Recipe By

Ingredients

  • 1 1/4 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 1/3 tablespoons Chili Powder
  • 1 1/3 tablespoons Cumin
  • 1/4 teaspoons Garlic Powder
  • 1/4 teaspoons Onion Powder
  • 1/4 teaspoons Oregano, Dried
  • 1 ounce Ranch Dressing Mix
  • 1 teaspoon Salt

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 399 Calories
  • 2g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 1962mg Sodium
  • 55g Total Carb
  • 15g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Add all ingredients to the slow cooker.
  2. Cook in slow cooker on low for 10 hours or high for 6 hours.
  3. Serve with any additional desired toppings. Use corn/tortilla chips to dip, if desired!

Freeze For Later Cooking Directions

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?

  1. Divide all ingredients among indicated number of gallon freezer bags.
  2. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 10 hours or high for 6 hours.
  3. Serve with any additional desired toppings. Use corn/tortilla chips to dip, if desired!

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