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Crock Pot Bean and Veggie Taco Soup


This hearty soup will not disappoint. The flavors filled you up and warmed you up from the inside out.

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Rate this recipe 4.8/5 (5 Votes)
Crock Pot Bean and Veggie Taco Soup 0 Picture


  • 1 cup of dry black beans, rinsed and soaked overnight
  • 1 cup of dry pinto beans, rinsed and soaked overnight
  • 2 cups of dry navy beans, rinsed and soaked overnight
  • 10 ounce package of frozen whole kernel corn, thawed
  • 8 ounces of whole baby carrots
  • 1 small onion, chopped
  • 15 ounce can of green beans
  • 2 - 1.25 ounce packets of taco seasoning
  • 4 ounce can of diced green chiles
  • 28 ounce can of crushed tomatoes
  • 14.5 ounce can of stewed tomatoes
  • 2 Tablespoons of salt
  • 1/2 teaspoon of ground black pepper
  • 2 teaspoons of chili powder
  • 1/4 cup of worcestershire sauce
  • water to cover everything (I used approximately 4 cups)


Servings 10
Adapted from


Step 1

Drain the dry beans and rinse well. Put everything into a 6 quart or larger crock pot. Cook on HIGH for 8 - 10 hours.

Serve with tortilla chips, sour cream and grated cheese. I also made Mexican cornbread muffins to serve with this soup on the second night. We definitely will be making this again and again throughout the cold months.

*You could use canned beans in place of the dry. One cup of dried beans approximately equals a 15 ounce can of beans. If you use canned beans you can cut your cook time and or temperature.
*You could also cook this on low, but if using dry beans would increase the cook time dramatically.
*I mixed a packet (1 ounce) of dry ranch dressing mix with a container of sour cream to top this with. It cut the slight heat from the chiles and spices perfectly.
*Easily meat could be added. We personally thought that the flavors were so robust it wasn't necessary to add any meat. Chicken or ground beef could be added though :o)

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