Mexican

Crockpot Taco Veggie Soup is for Dinner.

Crockpot Taco Veggie Soup takes 15 minutes to prepare.

Crockpot Taco Veggie Soup takes 480 minutes to cook.

Crockpot Taco Veggie Soup makes 20 servings.

The ingredients for Crockpot Taco Veggie Soup are:

24 oz Ground beef, extra lean (15% fat) pan broiled
1 cup slices Carrots, sliced
1 medium (2-1/2" dia) Onions, raw
2 cup Stewed Tomatoes
4 cup Beans, pinto
2 cup Beans, black
2 cup Beans, great northern
1 serving Fingerling Potatoes, Red, Purple, Golden 1/2 cup (by MARYKATHARINE1)
2 tsp Lawry's Taco Seasoning
1 serving Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
5 cup (8 fl oz) Chicken Broth

Here is how you make Crockpot Taco Veggie Soup:

Brown Ground Beef and onionsChop Carrots and potatoesAdd ingredients to crockpot (if using dry beans, divide measurements by 3)Add browned beef and onion, along with seasoningsCover with chicken brothCook on low for 6-8 hoursServing Size: about (20) 1 Cup ServingsNumber of Servings: 20Recipe submitted by SparkPeople user BIANCAFAYE.

The nutritional information for Crockpot Taco Veggie Soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 193.5

• Total Fat: 5.8 g
• Cholesterol: 32.5 mg
• Sodium: 395.5 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 6.3 g
• Protein: 16.0 g

Crockpot Taco Veggie Soup is Mexican cuisine.

The dietary needs meet for Crockpot Taco Veggie Soup is Sugar Free