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Vegan Taco Soup

A quick and comforting soup packed with flavors from spices, fresh vegetables, and beans, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil A splash of healthy fat to sauté your aromatics.
  • 1 medium onion, diced Brings depth to your soup.
  • 3 cloves garlic, minced For that savory kick and aromatic base.
  • 1 bell pepper, diced bell pepper Use any color for a pop of color and sweetness.
  • 1 can (15 oz) black beans, drained and rinsed Packed with protein and fiber for a filling meal.
  • 1 can (15 oz) kidney beans, drained and rinsed A hearty addition.
  • 1 can (15 oz) corn, drained Adds a delightful crunch.
  • 1 can (28 oz) diced tomatoes (with juice) The heart of your soup for rich flavor.
  • 2 cups vegetable broth The base of your soup.
  • 1 tablespoon taco seasoning Get that fiesta flavor!
  • to taste N/A Salt and pepper Always season to elevate those flavors.
Optional toppings
  • to taste N/A Fresh cilantro Sprinkle of brightness right before serving.
  • 1 N/A Avocado and lime wedges (for serving) Enhance each bite.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and diced bell pepper. Sauté for another 3 minutes.
Cooking
  1. Add the black beans, kidney beans, corn, and diced tomatoes (with their juice) to the pot. Stir well to combine.
  2. Pour in the vegetable broth and sprinkle in the taco seasoning. Bring to a gentle boil, then reduce heat to low. Simmer for 20 minutes.
  3. Taste and adjust seasoning with salt and pepper as desired.
Serving
  1. Serve hot, garnished with fresh cilantro, diced avocado, and a squeeze of lime.

Notes

Feel free to add more vegetables, adjust seasoning, or use different beans according to your preference. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.