Slow Cooked, Meatless Taco Soup

Prep time: 15  minutes          Cook time: 6 hours          Total time: 6.25 hours

About:

Happy Autumn, everyone! It is finally getting chilly here in Alabama, and I’ve been having a craving for taco soup, so here we are! I love everything about taco soup; it tastes like tacos and it’s a soup. What could be better? I used a slow cooker to prepare this soup, which, in my opinion, enhances the taste. It also makes this a “set it and forget it” type of soup, which is even better for lazy Sundays like today. You can cook the soup on high for 4 hours to speed things up, or you could prepare it in a stock pot to do it even faster. Whichever way you choose, I hope you like this meatless taco soup.

Ingredients:

1 packet of taco seasoning mix

1 packet of dry ranch mix

1 cup dry black beans

1 cup dry pinto beans

1 (14.5 oz) can corn

2 (14.5 oz) cans diced tomatoes

1 cup chopped carrots

1 large onion, chopped

4 cloves garlic, finely chopped

3  1/2 cups vegetable broth

1/4 teaspoon hot sauce

1  3/4 tablespoon cumin

1/2 tablespoon white pepper

1/2 teaspoon ground turmeric

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

Salt and pepper to taste

Preparation:

1. Chop the onion, garlic, and carrots.
2. After chopping the onion, garlic, and carrots comes the really fun part; just dump everything into a slow cooker, including the seasonings (don’t drain the corn or tomatoes).
3. Cook the soup on medium heat in your slow cooker for approximately 6 hours, stirring every hour or so.
4. Once 6 hours have passed and the beans are tender, you are ready to serve! I personally like mine with tortilla chips, cheese, chives, and sour cream. Get creative and eat well!
5.