Vegetarian Crock Pot Taco Soup

This too straightforward Vegetarian Taco Soup Crock Pot Recipe is the ideal weekday dinner.

Hello there folks!

You know whether something has taco in the title, I'm going to cherish it. What's more, this too basic open and dump simmering pot formula is no exemption.

My Vegetarian Taco Soup Crock Pot Recipe is the sort of flavorful bowl you WANT seconds of.

The genuine taco-y season originates from the chips however. You can disintegrate some on top or use them to plunge.

I would not like to separate for my bowl, so I did both. I never need to pick sides 🙂

Since the climate has begun to cool, I've been on somewhat of a slow cooker gorge. It is simply such an incredible kitchen device for everybody. I think there are an absence of incredible stewing pot veggie lover formulas out there, so I like to add more to the blend.

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Ingredients

• 1 green pepper chopped
• 1 small sweet onion chopped
• 2 15 ounce can tomatoes I used fire roasted garlic
• 1 15 ounce can black beans rinsed and drained (low sodium)
• 1 15 ounce can kidney beans rinsed and drained (low sodium)
• 1 4 ounce can green chilies
• 3 cups low sodium vegetable broth
• 1 teaspoon minced garlic 2 cloves
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 bay leaves
• 1 teaspoon oregano
• 1/2 -3/4 teaspoon salt
• 1/2 - 3/4 teaspoon pepper
• Garnish: tortilla chips plain Greek yogurt (or sour cream,) 2% Mexican cheese blend, sliced green onions, lime

Instructions

1. Put all ingredients in a Crock Pot and mix.
2. Cook for 6-8 hours on low or 3-4 hours on high or until the vegetables are tender. Remove bay leaves.
3. Serve with the chips, Greek yogurt, cheese, green onions and the lime wedge!

For more detail : bit.ly/2EdDvmT

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