Vegetarian Taco Soup

This tasty vegetarian taco soup has instructions for both stove top and slow cooker methods. Choose your favorite vegan or vegetarian toppings and enjoy!

Prep Time: 15 minutes
Servings: 11-12 cups

  • 1-2 tsp vegetable oil (like olive or avocado oil)
  • 1 medium yellow onion, finely chopped
  • 1-2 bell peppers, finely chopped
  • 2 jalapeños, finely chopped
  • 2 cloves garlic, minced
  • 1 TBSP chili powder
  • 1 tsp ground cumin
  • 1/4-1/2 tsp cayenne pepper
  • salt and pepper, to taste
  • 28 oz. canned crushed tomatoes (or diced tomatoes with juices)
  • 3-4 cups vegetable broth
  • 1 cup dried lentils (brown or green)
  • 15 oz. canned black beans
  • 15 oz. canned pinto beans
  • 1 lime, squeezed (juice only)


  1. Add all your ingredients to a 5-6 quart crockpot.
  2. Cook on HIGH for 4-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and tender.
  3. Adjust salt/pepper/spices to taste and add all your favorite toppings. Enjoy!


  1. Bring a large pot to medium-high heat with your favorite cooking oil.
  2. Sauté your onion, bell pepper and jalapeño until tender. Then add garlic and spices and cook for an additional minute.
  3. Next add vegetable broth, crushed tomatoes, and dry lentils; stir to mix. Let mixture come to a boil and add your dried lentils. Once boiling, reduce heat to medium-low and simmer, covered, for 25-30 minutes or until both lentils and veggies are tender.
  4. Lastly drain and rinse your beans (to keep the broth clear and remove any extra sodium) and add them to the soup along with the juice of 1 lime. Adjust seasoning to taste and serve once beans are warmed through. Add all your favorite toppings and dive in while it's hot!

Per serving: 172 calories; 32g carbohydrates; 10g protein; 1g fat

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