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Three Bean Taco Soup in white bowls
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4.50 from 6 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 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Dish
Cuisine: Tex Mex
Keyword: freezer friendly, gluten free, slow-cooker, vegan recipe, vegetarian meal, weeknight-friendly
Servings: 4 generous servings (or 6 smaller servings)
Calories: 364kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.50


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


  • 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 ½ 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:


  • 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.


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!
three bean taco soup freezer label


Serving: 2cups | Calories: 364kcal | Carbohydrates: 64g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 1170mg | Fiber: 18g | Sugar: 5g | Vitamin A: 730IU | Vitamin C: 17mg | Calcium: 114mg | Iron: 7mg