Slow Cooker Plant-based Taco Soup
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 644kcal
Ingredients
- 1 onion diced
- 3 cloves garlic crushed
- 2 15 oz. cans black beans drained and rinsed
- 2 15 oz. cans kidney beans drained and rinsed
- 1 cup dry lentils
- ½ cup wild rice blend
- 1 cup frozen corn
- 2 15 oz. cans diced tomatoes with juice
- 15 oz. can tomato sauce
- 4 oz. can diced green chilis
- 8 cups vegetable broth
- 2 Tbs. chili powder
- 1 Tbs. cumin
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. crushed red pepper flakes
- ½ tsp. dried oregano
- 1 tsp. paprika
- salt & pepper to taste
Instructions
- Cook the onion and garlic until soft. Add a bit of water if it sticks.
- Add remaining ingredients, except the rice, to the slow cooker and cook for 5-6 hours on high or 7-8 hours on low.
- Add rice during the last hour of cooking.
Nutrition
Calories: 644kcal | Carbohydrates: 121g | Protein: 39g | Fat: 3g | Saturated Fat: 1g | Sodium: 1777mg | Potassium: 2184mg | Fiber: 39g | Sugar: 12g | Vitamin A: 2526IU | Vitamin C: 32mg | Calcium: 196mg | Iron: 14mg