Looking for a cozy, hearty, and flavor-packed dish that practically cooks itself? Let me introduce you to this Vegan Crockpot Taco Soup with Salsa Verde and Pinto Beans — a simple, nourishing recipe that checks all the boxes for an easy vegan taco soup. Whether you’re new to meatless meals or a long-time plant-based foodie, this bowl of comfort brings warmth, zest, and loads of texture to the table. It’s perfect for busy weekdays, casual dinner nights, or when you just want something delicious without turning on the stove. And the best part? This taco soup vegan recipe has all the bold flavors of tacos, but none of the meat.
Zesty Vegan Crockpot Taco Soup with Salsa Verde and Pinto Beans
Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Course Main Course
Cuisine Mexican
Servings 6 generous bowls
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.
- 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
Prep the Vegetables
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
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
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
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
Once it’s done, stir in the juice of one lime to brighten everything up. Taste and adjust seasoning if needed.
Serve and Garnish
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.
Pairings
This vegan tortilla soup is delightfully filling on its own, but if you're planning a spread or want to make it part of a themed meal, here are some ideas:
- Cornbread or Vegan Jalapeño Muffins: Perfectly sweet and savory sides to balance the soup's spice.
- Grilled Mexican Street Corn (elote-style): Swap mayo for vegan alternatives to keep it plant-based.
- Fresh Guacamole and Chips: Because you can never have too many avocados.
- Side Salad with Lime Vinaigrette: Something crisp and tangy to cut through the richness.
- Vegan Tacos: Turn dinner into a full taco night with sweet potato or lentil-filled tacos.
FAQs
1. Can I make this a taco soup no beans version?
Absolutely! If you’re aiming for a taco soup no beans or easy taco soup no beans recipe, you can leave out both types of beans and substitute with lentils, quinoa, or even extra vegetables like mushrooms or cauliflower.
2. What if I want a taco soup keto version?
To make this taco soup keto-friendly, skip the beans and corn (which are higher in carbs). Instead, add low-carb vegetables like zucchini, spinach, or mushrooms, and use a sugar-free salsa verde.
3. Is this similar to lentil tortilla soup?
In flavor profile, yes! While lentil tortilla soup often uses red or green lentils as the protein base, this variation uses pinto and black beans. Feel free to swap in lentils if you prefer that texture or want something closer to a lentil tortilla soup.
4. Can I freeze this vegan taco soup?
Yes, it freezes beautifully. Just let it cool completely, then transfer to airtight containers or freezer bags. It will keep well for up to 3 months. Reheat on the stove or in the microwave.
5. What other variations of vegetarian taco soup can I try?
This recipe is a great base! You could try a healthy vegetarian taco soup with sweet potatoes and kale, or go for a spicier variation with chipotle peppers. You can also experiment with toppings like vegan cheese shreds or pickled red onions for extra zing.
