Are you stuck in a meal planning rut and looking for a new recipe? I’ve got your back with this healthy, vegetable-packed taco/tortilla soup that – BONUS – is meat free and completely vegan. There’s actually a second bonus – it is SO easy to throw together and practically cooks itself! This is a crockpot recipe that is sure to become one of your go-tos.
Serves 6-8
Ingredients
(1) 28oz can no salt added diced tomatoes
(1) 32oz carton no salt added vegetable broth
1 cup fresh salsa or pico de gallo
1 white onion, diced
2 bell peppers (any color, though I usually go for yellow and green)
3 cans beans, rinsed and drained (I use a can of pinto beans, a can of black beans, and a can of great northern beans)
1 bag frozen corn
1-2 tsp black pepper
1-2 tsp Himalayan pink sea salt
2-3 tsp minced garlic (or garlic powder)
1-2 tsp cayenne pepper, depending on how spicy you like your food
1 tsp cumin
1 tsp onion powder
Pinch crushed red pepper flakes

Directions
Are you ready for this? Combine all ingredients in your crockpot. I have a 6 quart crockpot and this recipe fits perfectly. Cook on low for 8 hours, or on high for 4 hours. That’s it! Serve with 6-8 tortilla chips (this is my favorite brand) either on the side or crumbled on top – your choice. If you aren’t vegan, you could consider topping your soup with plain greek yogurt (a healthier alternative to sour cream) and 1-2 tbsp of shredded cheddar cheese. If you are vegan, there are plenty of non-dairy yogurts and “cheeses” that you can try – but the soup is delicious as-is!

Portion Fix equivalents (soup only): 1.5 Red*, 1 Yellow, 1.5 Green
*The More You Know: Beans are “typically” considered a Yellow (carb) when following the Portion Fix – but for those following the vegetarian/vegan meal plan, beans are considered a Red (protein)! Beans are an excellent source of fiber and protein and make an excellent meat substitution. I suggest trying black bean tacos the next time you’re considering using ground beef!