Crockpot Taco Soup with Coffee Panna Cotta
A bold, smoky vegan taco soup packed with beans and veggies, paired with rich, caffeine-kissed panna cotta for a wildly satisfying meal.
Ingredients
Taco Soup:
- 1 tbsp olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 bell pepper chopped
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1½ cups black beans
- 1½ cups kidney beans
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 tbsp taco seasoning
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and pepper to taste
- Optional: avocado slices tortilla chips for garnish
Coffee Panna Cotta:
- 1½ cups oat milk
- ½ cup strong brewed coffee
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp agar-agar powder
- Dark chocolate shavings because you’re worth it
Instructions
Taco Soup:
- Sauté onion, garlic, and bell pepper in olive oil for 5 minutes.
- Toss all ingredients into the slow cooker.
- Stir like you’re casting a spell.
- Cook on low for 6 hours or high for 3.
- Garnish with avocado and chips, because obviously.
Coffee Panna Cotta:
- Combine oat milk, coffee, maple syrup, and vanilla in a saucepan.
- Whisk in agar-agar like your life depends on it.
- Boil and simmer for 2 minutes.
- Pour into ramekins, refrigerate 2 hours.
- Top with chocolate, serve with pride.
Notes
Nutritional Values (Per Serving)
- Calories: 340
- Total Fat: 8g
- Saturated Fat: 1.2g
- Carbohydrates: 50g
- Fiber: 11g
- Protein: 16g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Folate: 22%
- Vitamin C: 18%
- Magnesium: 17%
- Potassium: 21%
Additional Notes/Tips to Enhance Flavor
- Add hot sauce if you like your soup with a side of sass.
- Use chipotle powder for smoky drama.
- A dollop of vegan sour cream makes it feel extra.
- Don’t skip the panna cotta. It’s what Carrie Bradshaw would’ve done.
- Meal prep-friendly. Leftovers stay fabulous for 3 days.