This Vegan Taco Soup is loaded with protein-packed beans, fresh veggies, and plenty of Southwest flavor. And it's easy to make on the stovetop or in the slow cooker - your choice!
Heat a drizzle of olive oil in a large pan. Add the plant based “beef” and onion, and cook for 5-7 minutes, until onions soften.
Add the garlic and carrot to the skillet, and cook for another 3-4 minutes.
If preparing in the slow cooker: Add the skillet mixture and all remaining ingredients to the slow cooker. Stir and cook for 6-8 hours on low or 3-4 hours on high.
If preparing on the stovetop, transfer the skillet mixture to a large stock pot and add all of the remaining ingredients. Bring the soup to a boil, then reduce to a simmer and cook for 30-40 minutes over low heat.
Add salt and pepper to taste before serving. Garnish as desired – there are some ideas in the ingredient list!
Notes
This recipe works well with the plant-based ground “beef” from Gardein or Impossible Foods. If you do not wish to use a meat substitute, you can also replace it with extra beans or with lentils.
If you have leftovers, try serving them over corn chips as nachos!