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:
- Chop the onion, garlic, and carrots.
- 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).
- Cook the soup on medium heat in your slow cooker for approximately 6 hours, stirring every hour or so.
- 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!