From PlantWhys.com with my notes in parentheses
INGREDIENTS
* 1 yellow onion, diced
* 1 yellow bell pepper, chopped
* 1 zucchini or yellow squash, chopped (I used yellow squash)
* 1 carrot, chopped (optional) (I used a carrot)
* 2 tablespoons taco seasoning (I made my own taco seasoning)
* 3-5 cups vegetable broth (start with 3 cups and add more if needed)
* 1 (10 oz) can pitite diced tomatoes with green chilies
* 1 (15 oz) can corn, drained (or use frozen corn and add at the end)
* 1 (15 oz) can white beans, drained and rinsed (I used Navy Beans)
* 1 (15 oz) can kidney beans, drained and rinsed
* 1 (15 oz) can black beans, drained and rinsed
* 1 (12 oz) package silken tofu, blended until smooth (I used water, cilantro, jalapeños, and a dash of salt to blend)
* 1 handful fresh spinach, chopped
* Toppings: fresh cilantro, avocado, plant-based sour cream, vegan cheese, jalapeños, etc. (I used fresh cilantro, avocado, and fresh jalapeños. I’m not a fan of vegan sour cream or cheese.
INSTRUCTIONS
* Prep and Dump: Add all ingredients except the silken tofu, spinach, and toppings into your crockpot: onion, bell pepper, zucchini, carrot (if using), taco seasoning, vegetable broth, diced tomatoes, corn, white beans, kidney beans, and black beans. Stir to combine.
* Cook: Cover and cook on: HIGH for 3-4 hours LOW for 6-8 hours
* Add Creaminess: Once the cooking time is done, stir in the blended silken tofu until the soup becomes creamy and well combined.
* Add Spinach: Fold in the chopped spinach and let it wilt in the hot soup for about 5 minutes.
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