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In recent years, the trend toward plant-based meals has gained significant momentum as more people recognize the health benefits and environmental impact of a vegetarian diet. Alongside this movement, slow cooker recipes have surged in popularity, offering a convenient way to prepare delicious and nutritious meals with minimal effort. Among these culinary gems is the Hearty Slow Cooker Veggie Taco Soup. This dish stands out as a satisfying option, brimming with vibrant flavors and wholesome ingredients that make it perfect for any occasion, from a cozy family dinner to a gathering with friends.

Slow Cooker Veggie Taco Soup

Discover the warmth and comfort of Hearty Slow Cooker Veggie Taco Soup, a delicious plant-based delight that effortlessly combines fresh veggies, protein-packed beans, and rich spices. Perfect for busy lifestyles, this easy-to-follow recipe lets your slow cooker do the work while the flavors meld beautifully. Serve with fresh garnishes like cilantro and avocado for an extra flavorful experience. Enjoy healthy, hearty meals any day with this tasty soup that's great for families and gatherings alike!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 medium zucchini, diced

1 cup corn kernels (fresh, frozen, or canned)

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

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

1 can (15 oz) diced tomatoes (with juices)

1 can (4 oz) green chilies (mild or spicy, depending on your preference)

2 cups vegetable broth

1 tablespoon taco seasoning (store-bought or homemade)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Avocado, diced (for topping)

Lime wedges (for serving)

Tortilla chips (optional, for crunch)

Instructions
 

Sauté Vegetables: In a skillet over medium heat, add olive oil. Once hot, add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and bell pepper, and cook for another 3-4 minutes until slightly softened. Remove from heat.

    Combine Ingredients in Slow Cooker: In your slow cooker, add the sautéed onions, garlic, and bell pepper. Then, add zucchini, corn, black beans, kidney beans, diced tomatoes (with juices), green chilies, and vegetable broth.

      Season the Soup: Stir in taco seasoning, and season with salt and pepper to taste. Mix all the ingredients until well combined.

        Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors meld together beautifully.

          Serve: Once cooked, taste and adjust seasoning if necessary. Ladle the soup into bowls, and garnish with fresh cilantro, diced avocado, and a squeeze of lime juice. Serve with tortilla chips for added crunch!

            Enjoy: Dig in with friends and family, and relish this heartwarming, nutritious blend of flavors!

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings