Slow Cooker Vegan Taco Soup

Ingredients and Weight:

1. 2 cans (each 15 oz) of black beans, drained and rinsed
2. 2 cups of chopped red onions
3. 2 cups of chopped bell peppers (any color)
4. 2 teaspoons of minced garlic
5. 1 teaspoon of chili powder
6. 1 teaspoon of ground cumin
7. 1 (14.5 oz) can of diced tomatoes
8. 3 cups of vegetable broth
9. 1 package (about 10 oz) of vegan taco seasoning mix (can be found in the international aisle of most supermarkets)
10. Toppings: fresh cilantros, diced avocado, corn chips, vegan sour cream, etc.

Preparation Time:

• Preparation: 15 minutes
• Cooking: 4-6 hours in a slow cooker on low setting

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. In a slow cooker, combine all ingredients except toppings.
2. Stir well to combine.
3. Set the slow cooker to low setting and cook for 4-6 hours.
4. Before serving, stir again and add desired toppings.

Nutritional Information: (Per serving, assuming 8 servings total)

• Calories: Approx. 250 calories per serving (depending on toppings)
• Fat: 5g
• Carbohydrates: 40g
• Protein: 9g
• Fiber: 7g (great for digestive health)

Dish Characteristics:

• Rich and creamy, with a spicy kick from the chili powder and cumin.
• Vegan-friendly and gluten-free depending on the taco seasoning mix used.
• Slow-cooked to bring out the flavors and texture of the ingredients.

User Comments:

1. "This is a fantastic dish! The combination of flavors is amazing." - John Doe
2. "I love how creamy and hearty this soup is, perfect for a cold winter day." - Jane Smith
3. "This is a great way to sneak in more veggies to my family, they loved it!" - Michael Johnson

Special Precautions and Tips:

• Be sure to check the taco seasoning mix for any hidden ingredients if following a strict dietary plan (such as gluten-free or soy-free).
• Adjust the chili powder and cumin according to your desired spice level.
• This soup is great for batch cooking and freezing. Leftovers will taste even better after being reheated!