Vegan Taco Soup 

This Vegan Taco Soup is a hearty, protein-packed dish that's both budget-friendly and easy to prepare. Made with pantry staples like lentils, beans, and corn, it's a set-it-and-forget-it recipe perfect for busy weeknights. The addition of cream cheese and nutritional yeast creates a creamy, comforting texture without any dairy. Customize it with your favorite toppings for a satisfying meal the whole family will enjoy. 

Ingredients

• 1½ cups diced yellow onion
  
  

• 3–4 cups low-sodium vegetable broth
  
  

• 1 (15 oz) can diced tomatoes
  
  

• 2 (15 oz) cans pinto beans, drained and rinsed
  
  

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

• 1 (14.5 oz) can brown lentils, drained and rinsed
  
  

• 1 (4 oz) can diced green chiles
  
  

• 1 (15 oz) can corn kernels, drained and rinsed
  
  

• 1 teaspoon paprika
  
  

• 1 (1 oz) packet taco seasoning
  
  

• 4 oz cream cheese (dairy-free if preferred)
  
  

• ⅓ cup nutritional yeast
  
  

• Salt and pepper to taste

Directions

1. Prepare the Slow Cooker: Place the diced onion, vegetable broth, diced tomatoes, pinto beans, kidney beans, lentils, green chiles, corn, paprika, and taco seasoning into the slow cooker. Stir to combine.
   
   

2. Cook: Cover and cook on low for 7 hours.
   
   

3. Add Creaminess: In the final hour of cooking, blend the cream cheese with a small amount of hot water until smooth. Add this mixture and the nutritional yeast to the slow cooker. Stir well to combine.
   
   

4. Season: Taste and adjust seasoning with salt and pepper as needed.
   
   

5. Serve: Ladle the soup into bowls and serve hot with your favorite toppings.

Nutritional Information (per serving)

• Calories: Approximately 300 kcal
  
  

• Protein: 20g
  
  

• Total Fat: 7g
  
  

  • Saturated Fat: 2g
    
    

• Carbohydrates: 45g
  
  

  • Fiber: 12g
    
    

  • Sugars: 6g
    
    

• Sodium: 600mg
  
  

• Cholesterol: 10mg