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A bowl of gluten free vegan taco soup with vegan sour cream.

Vegan Taco Soup - In the Crockpot

An easy Mexican style soup with corn and beans topped with your favorite taco toppings.

Course Soup
Cuisine gluten free, Mexican, vegan
Keyword vegan soup crockpot, vegan taco soup
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 12
Calories 72 kcal
Author Monica Davis | The Hidden Veggies

Ingredients

  • 1 onion chopped
  • 2 cups zucchini cut in ¼ inch cubes
  • 2 cups beans of choice (drained and rinsed)
  • 2 cups frozen corn
  • 10 cups water or veggie broth
  • 2 tsp taco or fajita seasoning
  • 1 tsp cumin
  • 2 tsp salt

Taco soup toppings: (all optional)

US Customary - Metric

Instructions

  1. Wash and chop the zucchini and onion and any other veggies that you choose to add.

  2. Drain and rinse the beans.

  3. Put all the ingredients in the crockpot.

  4. Set the crockpot to low and let it cook for 8 hours or set it to high and cook for 5 hours.

  5. 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).

  6. Serve with your favorite taco toppings.

Recipe 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 Joes.
  • 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. 
Nutrition Facts
Vegan Taco Soup - In the Crockpot
Amount Per Serving (1.5 cups)
Calories 72
% Daily Value*
Sodium 403mg18%
Potassium 252mg7%
Carbohydrates 14g5%
Fiber 3g13%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 6.4mg8%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.