Description
This Vegetarian Taco Soup is a delicious, comforting dish made with beans, tomatoes, corn, and taco seasoning for a bold and satisfying meal. It’s easy to make, packed with flavor, and perfect for a quick and healthy dinner!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 medium zucchini, diced (optional)
- 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)
- 3 cups vegetable broth
- 1 packet (or 2 tablespoons) taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust for spice level)
- 1/2 teaspoon salt (adjust to taste)
- Juice of 1 lime (for brightness)
Optional Toppings:
- Shredded cheese (cheddar or Mexican blend)
- Sour cream or Greek yogurt
- Sliced avocado
- Chopped cilantro
- Crushed tortilla chips
- Sliced jalapeños
Instructions
-
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 3-4 minutes until softened.
- Stir in garlic and cook for another 30 seconds until fragrant.
-
Add the Veggies & Seasoning:
- Stir in bell pepper, zucchini (if using), and taco seasoning.
- Cook for 2 minutes, stirring occasionally.
-
Add Beans & Broth:
- Add black beans, kidney beans, corn, diced tomatoes, Rotel, and vegetable broth.
- Stir in cumin, smoked paprika, chili powder, and salt.
-
Simmer:
- Bring the soup to a boil, then reduce heat and let simmer for 20-25 minutes, stirring occasionally.
-
Finish & Serve:
- Stir in fresh lime juice and adjust seasoning if needed.
- Ladle into bowls and top with your favorite garnishes. Enjoy!
Notes
- Add cooked quinoa or rice for extra heartiness.
- Use fire-roasted tomatoes for a deeper flavor.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.