Slow Cooker Three Bean Taco Soup

4.67 from 12 votes

Slow Cooker Three Bean Taco Soup

If you have 10 minutes, you have enough time to prep this Slow Cooker Three Bean Taco Soup that is vegetarian, gluten-free, and freezer-friendly. Just combine everything in the slow cooker and let it do its thing. Serve with your favorite taco toppings like cheese, sour cream, tortilla chips / strips, and green onions.

This can be made in a 4-quart or 6-quart slow cooker.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Dish

Cuisine: Tex Mex

Keyword: freezer friendly, gluten free, slow-cooker, vegan recipe, vegetarian meal, weeknight-friendly

Servings: generous servings (or 6 smaller servings)

Author: Jess Smith via Inquiring Chef

Cost: $8.50

Equipment

4-quart or 6-quart Slow Cooker
Knife
Cutting Board

Ingredients

1 Tablespoon Cooking Oil
1 Yellow Onion, chopped
2 teaspoon Ground Cumin
2 teaspoon Chili Powder (sub Paprika if you don’t want any spice)
1 teaspoon Dried Oregano
2 Tablespoon Tomato Paste
4 cloves Garlic, chopped
1 1/2 cups Frozen Corn
1 15 ounce can Petite Diced Tomatoes
1 15 ounce can Garbanzo Beans / Chickpeas, drained and rinsed
1 15 ounce cans Black Beans, drained and rinsed
1 15 ounce can Kidney Beans, drained and rinsed
6 cups Vegetable Stock
1 teaspoon Lime Juice

Optional Toppings:

Sour Cream
Tortilla Strips or Tortilla Chops
Chopped Green Onions
Lime Wedges

Instructions

Combine oil, onion, cumin, chili powder, and oregano in a microwave-safe bowl. Microwave on high for 2 minutes until the onions soften and the spices are fragrant. (This is just to get the onions and spices started cooking so they don’t go into the slow cooker raw. If you prefer, you can also saute all of these ingredients on the stovetop for 4 to 5 minutes.)
Transfer onion and spices to the bowl of a slow cooker. Add tomato paste, garlic, corn, tomatoes (including liquid), garbanzo beans, black beans, kidney beans, and stock. (Note: To freeze, combine all ingredients except 4 cups of stock in a large freezer-safe plastic bag or container.)
Cook on low for 3 to 6 hours. (Note: the flavors will be well-developed after 3 hours, but if you prefer to have the soup simmering all day, you can let it simmer for 6 hours and then hold on the warm setting for up to 2 more hours.)
When soup is done cooking, stir in lime juice. Taste and season with some salt and pepper.
Serve soup with any toppings you’d like.

Notes

If you are making this meal ahead for yourself or someone else, combine all ingredients except 4 cups of stock in a large freezer-safe plastic bag or container. Refrigerate for up to 3 days. Freeze for up to 4 months. Print and attach the label below so cooking instructions are ready when you are!

Nutrition