Crock Pot Vegetarian Taco Soup

There is nothing better than coming home from a 12-13 hour shift to a house smelling like chili and knowing that all you have to do is remove your uniform, throw on some sweats and your dinner is already cooked and ready to be dished up. Am I right?  I love my crock pot especially when we have week long exercises. Because seriously after working 12 hours, wearing chem. gear and a 20lbs flak vest all day, I barely have the energy or desire to cook anything. Most of the time I would throw a frozen pizza in the oven, but frozen pizza for a week every night is not always the healthy choice.

Luckily I'm not working a 12 hour shift this week, but that doesn't mean I still don't like to come home to my house smelling like chili and knowing I don't have to cook for a night :)



< Another reason behind the Soup, Seriously its March!

Crock Pot Vegetarian Taco Soup

Slightly Adapted from Foodie with Family

Yields: 6-8 servings 

Cook Time: 6-10 Hours (Depends on when I get off work)

Ingredients

1 Package frozen Morningstar beef crumbles

1 large onion (Diced to medium sized pieces) 

1 (28oz) can of diced tomatoes

1 can of Black Beans (drained and rinsed)

1 can of Pinto Beans (drained and rinsed)

1 can of chili beans in mild sauce

2 Cups frozen corn

3 Poblano green peppers (deseed and slice)

2 teaspoons minced garlic

1 teaspoon chili powder

1 packet of taco seasoning

1/2 packet ranch dressing mix

2 Cups vegetable broth

Directions

Toss everything into a crock pot, stir together and set on low for 6-8 hours. 

 Optional Garnish 

• Blue tortilla chips
• Shredded Cheddar Cheese
• Sour Cream
• Chopped Cilantro