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In recent years, there has been a marked shift in dietary preferences, with an increasing number of individuals gravitating towards plant-based meals. This trend is not merely a fleeting fad; it reflects a growing awareness of the health and environmental benefits associated with vegetarian and vegan diets. For many, the challenge lies in finding recipes that are not only nutritious but also delicious and easy to prepare. Enter the Hearty Slow Cooker Veggie Taco Soup—a perfect solution for those seeking a wholesome meal that doesn’t compromise on flavor or convenience.

Slow Cooker Veggie Taco Soup

Discover the ultimate comfort food with this Hearty Slow Cooker Veggie Taco Soup. Perfect for those seeking nutritious plant-based meals, this easy-to-make soup is packed with vibrant vegetables, beans, and spices that meld together beautifully over slow cooking. Enjoy the rich flavors and health benefits while accommodating your busy lifestyle. Whether for a family dinner or meal prep, this soup is sure to please everyone at the table. Get ready to savor every delicious bite!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 medium zucchini, diced

1 cup corn kernels (fresh, frozen, or canned)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes (with their juices)

1 can (4 oz) green chilies (choose mild or spicy based on preference)

2 cups vegetable broth

1 tablespoon taco seasoning (store-bought or homemade)

Salt and black pepper, to taste

Fresh cilantro, chopped (for garnish)

Avocado, diced (for topping)

Lime wedges (for serving)

Tortilla chips (optional, for added crunch)

Instructions
 

Sauté the Vegetables: In a medium skillet over medium heat, warm the olive oil. Once shimmering, add the diced onion and sauté for approximately 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and diced bell pepper, cooking for an additional 3-4 minutes until the bell pepper is just tender. Remove the skillet from the heat.

    Combine Ingredients in the Slow Cooker: In your slow cooker, transfer the sautéed onion, garlic, and bell pepper mixture. Add in the diced zucchini, corn kernels, black beans, kidney beans, diced tomatoes with their juices, green chilies, and vegetable broth.

      Season the Soup: Sprinkle the taco seasoning into the mixture and season with salt and black pepper to taste. Stir everything together until well combined, ensuring even distribution of flavors.

        Cook: Securely cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. Cook until the vegetables are tender and the flavors have melded together beautifully.

          Serve: Once done, taste the soup and adjust the seasoning if needed. Ladle the hearty soup into individual bowls. Top with fresh cilantro, diced avocado, and a generous squeeze of lime juice. Pair with tortilla chips on the side for a delightful crunch!

            Enjoy: Gather around the table with friends and family to savor this warm and nutritious taco soup, a perfect blend of flavors to warm the soul!

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings