Vegetarian Taco Soup Crock Pot

Vegetarian Taco Soup

2 - 15 oz cans black beans, drained and rinsed -OR- approximately 3 1/2 cups black beans
1 - 15 oz can pinto beans, drained and rinsed -OR- approximately 1 3/4 cups pinto beans
1 - 15 oz can kidney beans, drained and rinsed -OR- approximately 1 3/4 cups kidney beans
16 oz can tomato sauce
10 oz frozen corn package
2 - 10 oz cans of tomatoes with green chilies, undrained
12 oz can or bottle of beer (non-alcoholic is fine, or use chicken broth)
1 small onion, diced
1 serving of homemade taco seasoning -OR- 1 package store-bought taco mix (but homemade is easy to make!)

Optional Toppings:
Shredded Cheddar Cheese (omit to make soup vegan)
Light Sour Cream (omit to make soup vegan)
Crushed Baked Tortilla Chips
Sliced Scallions
Minced Cilantro

Place all ingredients in the slow cooker and mix well. Cover the slow cooker.

Cook on HI 4-5 hours, or LOW 8-10 hours.

Serve soup in bowls, and let the kids do their own toppings!

Serves 8.