Vegetarian Taco Soup Recipe

This Vegetarian Taco Soup is a hearty, flavorful, and protein-packed dish made with beans, corn, tomatoes, and warm taco spices. It’s an easy one-pot meal that’s perfect for busy weeknights, meal prep, or a cozy, comforting dinner. Packed with nutritious ingredients and bold flavors, this soup is a delicious and filling plant-based alternative to traditional taco soup!

Why You’ll Love This Recipe

• Hearty and satisfying – Packed with protein-rich beans and vegetables.
• Easy one-pot meal – Minimal prep and quick cooking time.
• Customizable – Adjust spice levels, add extra veggies, or make it creamy.
• Great for meal prep – Freezer-friendly and tastes even better the next day.
• Naturally gluten-free and vegan – No meat or dairy required!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 (15 oz) can black beans (drained and rinsed)
• 1 (15 oz) can kidney beans (drained and rinsed)
• 1 (15 oz) can corn (drained)
• 1 (14.5 oz) can diced tomatoes
• 1 (10 oz) can Rotel (diced tomatoes with green chilies)
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon lime juice (freshly squeezed)

Optional toppings:

• Sliced avocado
• Crushed tortilla chips
• Chopped fresh cilantro
• Shredded cheese (use dairy-free if vegan)
• Sour cream or Greek yogurt (use plant-based if needed)

Directions

this recipe

1. Sauté the vegetables:

• Heat olive oil in a large pot over medium heat.
• Add the chopped onion and cook for 3–4 minutes until softened.
• Stir in garlic, bell peppers, and cook for another 2 minutes.

2. Add the beans and spices:

• Stir in black beans, kidney beans, corn, diced tomatoes, Rotel, and tomato paste.
• Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using).

3. Simmer the soup:

• Pour in vegetable broth and stir well.
• Bring to a boil, then reduce heat and let simmer for 20–25 minutes, stirring occasionally.

4. Finish with lime juice and serve:

• Stir in fresh lime juice just before serving for a bright, zesty finish.
• Ladle into bowls and add your favorite toppings.

Servings and Timing

• Servings: 6 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Spicy Taco Soup: Add extra cayenne pepper, jalapeños, or hot sauce.
• Creamy Version: Stir in ½ cup coconut milk, cashew cream, or dairy-free sour cream.
• Protein Boost: Add quinoa or lentils for more plant-based protein.
• Slow Cooker Method: Add all ingredients to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
• Instant Pot Version: Use the sauté function for the onions and garlic, then pressure cook on high for 5 minutes, followed by a quick release.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring occasionally.

FAQs

Can I use dried beans instead of canned?

Yes! Soak and cook dried beans ahead of time before adding them to the soup.

Is this soup spicy?

It’s mildly spiced, but you can increase or decrease the heat with cayenne or jalapeños.

Can I add meat substitutes?

Absolutely! Try plant-based crumbles or diced tofu for a meaty texture.

How can I thicken the soup?

Mash some of the beans or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

What goes well with taco soup?

Serve with tortilla chips, cornbread, or a fresh side salad.

Can I make this soup oil-free?

Yes, just sauté the onions and peppers in a little vegetable broth instead of oil.

Can I add rice or pasta?

Yes! Add ½ cup cooked rice or small pasta for a heartier meal.

How do I make this soup lower in sodium?

Use low-sodium broth and canned beans, and adjust the salt to taste.

Can I make this soup in advance?

Yes! The flavors develop even more overnight, making it great for meal prep.

What’s the best way to add more veggies?

Stir in zucchini, spinach, or mushrooms for extra nutrients.

Conclusion

This Vegetarian Taco Soup is a delicious, easy-to-make, and satisfying meal that’s perfect for any night of the week. Packed with fiber, protein, and bold taco flavors, this one-pot wonder is sure to become a favorite in your household. Serve it with your favorite toppings and enjoy a warm, hearty bowl of goodness!

Print