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- 1 can black beans - 1 can kidney beans - 1 can sweet corn - 1 medium zucchini - 1 bell pepper - 1 medium onion - 2 cloves garlic - 1 can diced tomatoes with green chilies - 2 cups vegetable broth - 1 tablespoon taco seasoning - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro and avocado for garnish - Tortilla chips for serving Gathering fresh ingredients makes this soup taste great. I love using canned beans for ease. Make sure to rinse the beans well. This step removes extra sodium and improves flavor. You can pick any color bell pepper you like. I often choose red for its sweetness. Zucchini adds a nice texture and lots of vitamins. The diced tomatoes with green chilies give the soup a kick. You can adjust the spice by choosing mild or hot varieties. Vegetable broth is the base of this soup, so choose a low-sodium option if you can. Seasonings are key! Taco seasoning brings the classic taco taste. Ground cumin and smoked paprika add layers of flavor. Don't forget the salt and pepper to enhance everything. The lime juice at the end brightens the soup. It adds a fresh twist that balances the flavors. Garnish with fresh cilantro and avocado for a creamy touch. Tortilla chips add a crunch that everyone loves. Prepare these ingredients, and you are all set to make a delicious veggie loaded taco soup! - Rinse and drain the black beans. - Rinse and drain the kidney beans. - Drain the sweet corn. - Chop the zucchini into small cubes. - Dice the bell pepper. - Finely chop the onion. - Mince the garlic cloves. Gather all your chopped veggies and beans in one spot. This makes cooking easier. - Layer the rinsed black beans, kidney beans, corn, zucchini, bell pepper, onion, and garlic in the crockpot. - Pour the can of diced tomatoes over the top. Keep the juices for flavor. - Add vegetable broth, taco seasoning, cumin, smoked paprika, and a pinch of salt and pepper. Stir to mix well. - Cover the crockpot with its lid. Set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This helps all the flavors mix and the veggies soften. Cooking in a crockpot allows you to enjoy a meal with little effort. - When cooking is done, stir in the fresh lime juice for a burst of flavor. - Serve the taco soup hot in bowls. Top with fresh cilantro, avocado slices, and crunchy tortilla chips. Adding these garnishes makes each bowl look and taste amazing. Enjoy your veggie-loaded taco soup! - Use a slow cooker for even heat. This helps the flavors blend well. - Layer ingredients, starting with beans, then veggies, and liquids on top. - Avoid lifting the lid while cooking. This keeps the heat in. - To boost flavor, add fresh herbs or spices towards the end of cooking. - Serve with fresh avocado slices for creaminess. - Garnish with cilantro for a fresh taste. - Crunchy tortilla chips add great texture. - Use deep bowls to hold all the delicious soup. - For a vegan option, ensure your broth is plant-based. - Swap beans with lentils for a different texture. - Make it gluten-free by using certified gluten-free broth. - You can skip the tortilla chips or use gluten-free ones. {{image_4}} You can easily change the beans or veggies in this soup. Try pinto beans or navy beans for a new taste. If you want more crunch, add carrots or celery. You can also swap the zucchini for yellow squash. For broth, use chicken broth if you prefer. Vegetable broth keeps it plant-based, but chicken broth adds richness. If you like some heat, add chili powder or cayenne pepper. A pinch can really boost the flavor. You can also make your taco seasoning at home. Mix chili powder, cumin, garlic powder, and onion powder for a fresh taste. This way, you control the spice level and flavor. You can serve this soup as is or turn it into tacos. Just scoop the soup onto taco shells. This adds fun to your meal. For a fiesta platter, serve the soup with nachos, guacamole, and salsa. It turns a simple meal into a festive event. To store your veggie loaded taco soup, let it cool first. Use airtight containers to keep it fresh. This soup keeps well in the fridge for about five days. When you reheat, do it slowly on the stove. This method helps maintain the rich flavors. Stir often to prevent sticking. You can also use a microwave. Just use a microwave-safe bowl and cover it. Heat in short intervals, stirring in between. If you want to freeze your taco soup, choose freezer-safe containers. Leave some space at the top for expansion. This soup can freeze well for up to three months. When you're ready to eat, thaw it overnight in the fridge. For quick thawing, use the microwave but be careful. Once thawed, reheat on the stove and stir well. In the fridge, your taco soup lasts about five days. Always check for signs of spoilage before eating. Look for off smells, unusual colors, or mold. If you notice any of these, it’s best to toss it. Keeping an eye on your food ensures safe and tasty meals. Taco soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. To keep it fresh, let it cool before sealing. Always check for signs of spoilage, like off smells or mold. If it looks or smells bad, toss it out for safety. Yes, you can make this taco soup spicy! To adjust the heat, add jalapeños or chili powder. You can also use spicy diced tomatoes instead of regular ones. Start with a small amount and taste as you go. That way, you can find the right level of spice for you. Taco soup pairs well with many sides. Here are some great options: - Crunchy tortilla chips for dipping. - Fresh avocado slices for creaminess. - A side salad for added crunch. - Cornbread for a warm, hearty touch. These sides will make your meal more filling and fun! This blog post walked you through making delicious taco soup. We covered the needed ingredients, step-by-step instructions, and helpful tips. You learned how to store leftovers and explore variations to keep the meal exciting. No matter your dietary needs, there’s an option for everyone. Taco soup not only warms the belly but also brings joy to your table. Enjoy making this dish and impress your family with your cooking skills!

Veggie Loaded Taco Soup Crockpot

Warm up your evenings with a bowl of Hearty Veggie Loaded Taco Soup Crockpot! This delicious recipe combines beans, fresh veggies, and zesty spices for a flavorful meal that's perfect for busy days. Simply toss your ingredients into the crockpot and let them meld together. Click through to explore the full recipe and make this comforting soup that everyone will love. Your taste buds will thank you!
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Ingredients
  

1 can (15 oz) black beans, thoroughly rinsed and drained

1 can (15 oz) kidney beans, thoroughly rinsed and drained

1 can (15 oz) sweet corn kernels, drained

1 medium zucchini, cut into small cubes

1 bell pepper (any color you prefer), diced

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with green chilies, including the juices

2 cups vegetable broth (low sodium recommended)

1 tablespoon taco seasoning (store-bought or homemade)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Juice of 1 fresh lime

Fresh cilantro leaves, for garnish

Sliced avocado, for serving

Crunchy tortilla chips, for serving

Instructions
 

Begin by preparing your ingredients: in a large crockpot, add the rinsed black beans, kidney beans, drained corn, diced zucchini, chopped bell pepper, onion, and minced garlic.

    Carefully pour the can of diced tomatoes with their juices over the mixture of beans and vegetables to ensure full flavor throughout the soup.

      Next, add the vegetable broth, taco seasoning, cumin, smoked paprika, and a sprinkle of salt and pepper. Stir everything together until all the ingredients are well combined.

        Cover the crockpot with its lid, then set it to cook on low for 6-8 hours or on high for 3-4 hours. This allows the vegetables to become tender and the flavors to meld beautifully.

          After cooking, stir in the lime juice to infuse a fresh and zesty flavor into the soup.

            Serve the taco soup hot in deep bowls, garnishing with fresh cilantro leaves, slices of avocado, and a handful of crunchy tortilla chips placed on top for an added layer of texture.

              Prep Time: 15 min | Total Time: 6-8 hours (depending on your chosen cooking method) | Servings: 6-8

                - Presentation Tips: For an appetizing serving, sprinkle additional cilantro on top, and place a few crispy tortilla chips on the side for that satisfying crunch with each spoonful.