Vegan Taco Soup
A quick, hearty, and flavorful one-pot soup packed with beans, veggies, and bold Mexican-inspired spices. Perfect for a healthy, plant-based meal in just 30 minutes!
Ingredients
For the Soup:
- 1 tbsp olive oil (or any neutral oil)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 bell pepper (chopped)
- 15 oz black beans (drained and rinsed)
- 15 oz kidney beans (drained and rinsed)
- 15 oz diced tomatoes (with juice)
- 1 cup corn (fresh, frozen, or canned)
- 4 cups vegetable broth
- 1 tbsp taco seasoning
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder (adjust to taste)
- Juice of 1 lime
Optional Toppings:
- Avocado (sliced or diced)
- Fresh cilantro (chopped)
- Tortilla chips (crushed)
- Dairy-free sour cream
Instructions
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Sauté for 3–5 minutes until softened.
Add the Spices:
- Stir in taco seasoning, cumin, smoked paprika, and chili powder. Toast for 30 seconds to enhance the flavors.
Combine the Ingredients:
- Add black beans, kidney beans, diced tomatoes (with juice), corn, and vegetable broth. Stir well.
Simmer the Soup:
- Bring the soup to a gentle boil, then reduce heat and simmer for 15–20 minutes.
Finish & Serve:
- Squeeze in lime juice and stir. Ladle into bowls and top with avocado, cilantro, tortilla chips, or dairy-free sour cream.
Notes
- Pro Tip: For extra spice, add chopped jalapeños or a pinch of cayenne pepper.
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Customization: Add cooked lentils, quinoa, or crumbled tofu for extra protein.
Nutrition
Calories: 250kcalCarbohydrates: 45gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 600mgFiber: 12gSugar: 8g
Tried this recipe?Let us know how it was!
