What We Know About This Recipe

• It is a slow cooker recipe: Cooking times are supplied for both HIGH and LOW settings.
• Prep time is 10 minutes: The recipe is labeled Very Easy.
• It makes 6–8 servings: That yield is supplied in the original overview.
• Three beans form the base: Black, pinto and kidney beans are all included.
• The beans are drained and rinsed: This preparation is explicitly stated for all three canned beans.
• The broth amount is adjustable: Start with 3 cups of low-sodium vegetable broth, with up to 4 cups allowed for a lighter broth.
• The tomatoes and chiles keep their liquid: Both canned ingredients are specifically listed with their liquid.
• The seasoning uses two packets: One taco seasoning packet and one dry ranch dressing mix packet are supplied.
• The ranch mix requires a label check: The original recipe specifically says to make sure the packet is vegetarian-friendly.
• No complete preparation sequence was supplied: The source provides ingredients and slow-cooker times but does not state the exact order for combining or cooking them.

Ingredients

The Beans & Corn

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup frozen or canned sweet corn

The Zesty Base

• 1 can (14.5 oz) fire-roasted diced tomatoes, with liquid
• 1 small can (4 oz) diced green chiles, with liquid

The Liquids

• 3 cups low-sodium vegetable broth, or up to 4 cups if you prefer a lighter broth

The Fresh Additions

• 1 small yellow onion, diced
• 1 green bell pepper, diced

The Seasoning Shortcut

• 1 packet (1 oz) taco seasoning mix
• 1 packet (1 oz) dry ranch dressing mix, ensuring the ranch packet is vegetarian-friendly

To Serve

• Tortilla chips with a hint of lime
• Sharp cheddar cheese
• Sour cream

Ingredient Notes

Black, Pinto and Kidney Beans

This Vegetarian Taco Soup uses one 15-ounce can each of black beans, pinto beans and kidney beans. Drain and rinse all three varieties as specified in the original ingredient list.

Sweet Corn

Use 1 cup of sweet corn. Either frozen or canned corn is explicitly supported, giving you a convenient choice based on what you have available.

Fire-Roasted Diced Tomatoes

The recipe calls for one 14.5-ounce can of fire-roasted diced tomatoes. Unlike the beans, the tomatoes go with their liquid rather than being drained.

Diced Green Chiles

Use one small 4-ounce can of diced green chiles, again retaining the liquid as directed in the ingredient list.

Vegetable Broth

Three cups of low-sodium vegetable broth are the standard amount supplied. The recipe allows up to 4 cups when you prefer a lighter, more broth-forward soup.

Yellow Onion and Green Bell Pepper

Dice one small yellow onion and one green bell pepper. These are the two fresh vegetable additions specified in the recipe.

Taco Seasoning

One 1-ounce packet of taco seasoning mix provides the taco-inspired seasoning shortcut.

Dry Ranch Dressing Mix

The recipe also uses one 1-ounce packet of dry ranch dressing mix. The supplied note specifically calls for a vegetarian-friendly ranch packet, so check the ingredients on the product you choose.

Plant-Based Ground “Be’f”

The source mentions a photo of plant-based ground “be’f,” but it does not provide a quantity or say that it should be added to the soup. For that reason, it has not been added to the ingredient list or method as though it were a documented part of the recipe.

Serving Toppings

Lime-flavored tortilla chips, sharp cheddar and sour cream are supplied as serving suggestions. When cooking for a vegetarian diet, choose cheese, sour cream and other packaged products that meet your dietary preferences.

Equipment

• Slow cooker
• Can opener
• Colander for draining and rinsing the beans
• Knife and cutting board
• Measuring cup

How to Make Vegetarian Taco Soup

The supplied recipe gives the ingredients and slow-cooker cooking times but does not include a complete step-by-step method. To keep the recipe accurate, an ingredient-loading order or stirring sequence has not been invented.

The preparation details that are explicitly supplied are to drain and rinse the black beans, pinto beans and kidney beans; dice the yellow onion and green bell pepper; retain the liquid from the fire-roasted diced tomatoes and green chiles; and use 3 cups of low-sodium vegetable broth, increasing it to as much as 4 cups if a lighter broth is preferred.

The supplied slow-cooker timing is 4 hours on HIGH or 6–8 hours on LOW. No additional doneness cue was provided.

Serve the finished soup with lime-flavored tortilla chips, sharp cheddar cheese and a little sour cream, according to the supplied serving suggestion.

Tips from the Supplied Recipe

• Drain and rinse all three beans: This applies to the black, pinto and kidney beans.
• Keep the tomato liquid: The fire-roasted diced tomatoes are included with their liquid.
• Keep the green chile liquid: The diced green chiles are also included with their liquid.
• Choose your broth level: Use 3 cups of vegetable broth as written or up to 4 cups for a lighter broth.
• Use low-sodium vegetable broth: This is the type specifically called for in the ingredient list.
• Check the ranch packet: Make sure the dry ranch dressing mix is suitable for a vegetarian diet.
• Choose either cooking setting: Cook for 4 hours on HIGH or 6–8 hours on LOW.
• Keep the toppings for serving: Tortilla chips, cheddar and sour cream are presented as accompaniments rather than ingredients in the soup base.

Details Still Needed

The source does not provide a numbered cooking method, so it does not specify the exact order in which the soup ingredients should enter the slow cooker or whether they should be stirred at particular stages.

It also does not give a final doneness or texture cue beyond the supplied slow-cooker times. Accordingly, this article does not add one.

Although plant-based ground “be’f” is mentioned in a note about a photo, the source does not state how much to use, whether it belongs in this batch of soup, whether it should be browned first or when it should be added. Those details would be necessary before incorporating it into the documented recipe.

Substitutions and Variations

Frozen or Canned Corn

The recipe explicitly supports either frozen or canned sweet corn. Use 1 cup in either case.

Three-Cup Broth Version

Use 3 cups of low-sodium vegetable broth for the standard quantity listed in the recipe.

Lighter Broth Version

Increase the vegetable broth to as much as 4 cups if you prefer a lighter broth, as specifically suggested in the original recipe.

HIGH Slow-Cooker Setting

The supplied HIGH cooking time is 4 hours.

LOW Slow-Cooker Setting

For the longer option, the supplied LOW cooking range is 6–8 hours.

Plant-Based Ground Variation

A plant-based ground “be’f” product is mentioned in the source note, but there is not enough information to reproduce that variation accurately. No quantity or preparation method was supplied, so it should not be treated as a required ingredient in this version.

Serving Suggestions

The original recipe suggests serving Vegetarian Taco Soup with tortilla chips that have a hint of lime, a sprinkle of sharp cheddar cheese and a little sour cream.

These items are serving additions rather than ingredients in the soup itself. They can therefore be added to individual bowls according to preference.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

What beans are in Vegetarian Taco Soup?

The recipe uses one 15-ounce can each of black beans, pinto beans and kidney beans. All three should be drained and rinsed.

Can I use frozen corn?

Yes. The recipe allows 1 cup of either frozen or canned sweet corn.

Do I drain the diced tomatoes?

No. The fire-roasted diced tomatoes are specifically listed with their liquid.

Do I drain the green chiles?

No. The 4-ounce can of diced green chiles is also included with its liquid.

How much vegetable broth do I need?

Use 3 cups of low-sodium vegetable broth, or increase the amount to as much as 4 cups if you prefer a lighter broth.

How long does Vegetarian Taco Soup cook on HIGH?

The supplied HIGH cooking time is 4 hours.

How long does it cook on LOW?

The supplied LOW cooking time is 6–8 hours.

How many people does this recipe serve?

The supplied yield is 6–8 people.

How long does preparation take?

The supplied prep time is 10 minutes.

Is the ranch dressing mix vegetarian?

The original recipe specifically advises making sure the ranch packet you choose is vegetarian-friendly. Check the ingredients on your particular product.

Is plant-based ground “be’f” required?

No quantity or cooking instruction for plant-based ground “be’f” was supplied. It appears only in a note about a photo, so it has not been treated as a required ingredient.

What can I put on top of Vegetarian Taco Soup?

The supplied serving suggestions are lime-flavored tortilla chips, sharp cheddar cheese and a little sour cream.

Related Recipes

• Vegetarian Soup Recipes
• Slow Cooker Soup Recipes
• Taco Soup Recipes
• Bean Soup Recipes
• Easy Vegetarian Dinners

Recipe Card: Vegetarian Taco Soup

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup frozen or canned sweet corn
• 1 can (14.5 oz) fire-roasted diced tomatoes, with liquid
• 1 small can (4 oz) diced green chiles, with liquid
• 3 cups low-sodium vegetable broth, or up to 4 cups if you prefer a lighter broth
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 1 packet (1 oz) taco seasoning mix
• 1 packet (1 oz) dry ranch dressing mix, ensuring the ranch packet is vegetarian-friendly

To Serve

• Tortilla chips with a hint of lime
• Sharp cheddar cheese
• Sour cream

Supplied Cooking Information

The original recipe supplies a slow-cooker time of 4 hours on HIGH or 6–8 hours on LOW. It does not include a complete numbered preparation method, so an ingredient-loading order or additional cooking sequence has not been invented here.

Recipe Notes

• Drain and rinse the black beans, pinto beans and kidney beans.
• Keep the liquid from the fire-roasted diced tomatoes and diced green chiles.
• Use frozen or canned sweet corn.
• Use 3 cups of low-sodium vegetable broth or up to 4 cups for a lighter broth.
• Make sure the dry ranch dressing mix you choose is vegetarian-friendly.
• The supplied cooking times are 4 hours on HIGH or 6–8 hours on LOW.
• The supplied prep time is 10 minutes.
• The supplied yield is 6–8 people.
• Plant-based ground “be’f” is mentioned in a photo note, but no quantity or preparation instructions were supplied, so it is not included as a recipe ingredient.
• Serve with lime-flavored tortilla chips, sharp cheddar cheese and a little sour cream if desired.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe.