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Zesty Vegan Crockpot Taco Soup with Salsa Verde and Pinto beans

Zesty Vegan Crockpot Taco Soup with Salsa Verde and Pinto Beans

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6 generous bowls

Equipment

  • Crockpot/Slow Cooker A 6-quart model works perfectly. If you don’t have a crockpot, you can simmer everything on low heat in a large stockpot for a similar result.
  • Cutting board & knife For chopping veggies.
  • Can opener Essential unless you're using fresh ingredients or pull-tab cans.
  • Measuring spoons and cups For precision with your seasonings and liquids.
  • Wooden spoon or ladle To stir ingredients gently during prep and for serving.

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 1 bell pepper chopped (any color, but red or orange work best)
  • 1 zucchini diced
  • 1 cup corn kernels frozen or canned and drained
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 16-ounce jar salsa verde (choose a mild or medium one based on your spice tolerance)
  • 1 14.5-ounce can diced tomatoes, with juice
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Tortilla strips or crushed tortilla chips for topping

Instructions
 

Prep the Vegetables

  1. Start by prepping your produce. Dice the onion, mince the garlic, chop the bell pepper, and dice the zucchini. Drain and rinse both the black beans and pinto beans.

Layer Ingredients in Crockpot

  1. Add all the ingredients to your crockpot in this order: olive oil, onion, garlic, bell pepper, zucchini, corn, pinto beans, black beans, salsa verde, diced tomatoes, vegetable broth, and tomato paste.

Spice It Up

  1. Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir everything together gently so the spices distribute evenly without mashing the beans.

Cook on Low

  1. Set your crockpot to low heat and cook for 6 hours. The vegetables will soften, and the flavors will meld beautifully into a rich, fragrant broth.

Final Touches

  1. Once it’s done, stir in the juice of one lime to brighten everything up. Taste and adjust seasoning if needed.

Serve and Garnish

  1. Ladle the soup into bowls. Top each bowl with fresh chopped cilantro, crunchy tortilla strips or chips, and maybe even a dollop of dairy-free sour cream or avocado slices.