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Slow Cooker Vegan Taco Soup


"A new twist on chicken taco soup both for those vegetarians/vegans out there, or those simply trying to eat less meat. This is a very budget friendly and filling meal that will please even the pickiest eater!"
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5 h 15 m servings 396 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Combine three-bean mix, black beans, pinto beans, corn, tomatoes, tomato sauce, onion, green chile peppers, green bell pepper, taco seasoning, and garlic in a slow cooker. Add beer and give mixture a good stir.
  2. Cook on Low until flavors combine, 5 to 9 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.
  • Substitute vegetable broth for the beer if preferred.

Nutrition Facts

Per Serving: 396 calories; 1.9 g fat; 72.6 g carbohydrates; 19.1 g protein; 0 mg cholesterol; 2257 mg sodium. Full nutrition

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After reading the recipe carefully I decided to make one change from the start. Instead of 2 cans of 3 bean mix I just doubled the black beans and the pinto beans. I already had them on hand and...