Wash and chop the zucchini and onion and any other veggies that you choose to add.
Drain and rinse the beans.
Put all the ingredients in the crockpot.
Set the crockpot to low and let it cook for 8 hours or set it to high and cook for 5 hours.
Add additional salt and spices to taste. (Taco seasonings vary in salt and spiciness, so you may have to adjust depending on the brand you use).
Serve with your favorite taco toppings.
Notes
Nutrition facts are for the soup and do not include toppings.
If you want to make this a meatier soup, add a bag of vegan beefy crumbles like those from Beyond Meat or Beef-less grounds from Trader Joe's. You can also use my homemade TVP taco meat or vegan ground beef recipes.
You can also add a cup of TVP for a higher protein and more filling soup.
If you need this to be gluten-free, make sure the taco seasoning that you use does not contain gluten. Some are made with wheat.
Stovetop directions
When I make this soup on the stovetop I usually saute the onion in a tablespoon of olive oil until it's translucent, then I add the remaining ingredients to the pot and let it simmer on medium-low for about 20 -25 minutes before serving.