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vegan taco soup

Best Vegan Taco Soup Recipe

Vegan Taco Soup is a plant-based version of the classictaco-inspired soup. It’s made with a combination of beans, vegetables, corn,and spices to create a savory, filling dish without any meat or dairy. Thissoup is as satisfying as it is healthy, offering the bold flavors of tacos in acomforting, soup form.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 15 oz can corn kernels, drained
  • 1 14.5 oz can diced tomatoes
  • 1 4 oz can diced green chilies
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 4 cups vegetable broth
  • Salt and pepper to taste

Equipment

  • Large Stockpot or Dutch Oven
  • Wooden Spoon
  • Can Opener
  • Measuring Spoons
  • Knife and Cutting Board

Method
 

  1. Sauté the veggies: In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5-7 minutes, or until softened. Add the garlic and cook for an additional minute until fragrant.
  2. Spices and flavor: Sprinkle in the cumin, chili powder, smoked paprika, and coriander. Stir well to coat the veggies with the spices, and let them cook for 1-2 minutes to bring out the depth of flavor.
  3. Add the rest of the ingredients: Now, add the beans, corn, diced tomatoes, green chilies, and vegetable broth. Stir everything together, ensuring the ingredients are well combined.
  4. Simmer: Bring the soup to a boil, then reduce the heat to low. Let the soup simmer for 20-30 minutes to allow the flavors to meld and develop. Stir occasionally.
  5. Season and serve: Taste the soup and add salt and pepper to your liking. Once the soup is done, serve hot with your favorite toppings, such as fresh cilantro, sliced avocado, tortilla chips, lime wedges, or dairy-free cheese.

Notes

This Vegan Taco Soup is not only easy to make but incredibly customizable! You can prepare it ahead of time, making it a perfect meal prep option for busy weeks. The soup stores well in the fridge for up to 4 days or freezes for longer storage. Just reheat and enjoy when you're ready! As a bonus, the soup is high in fiber and protein, making it a healthy and filling meal for everyone at the table.