This veggie-packed taco soup is a warm hug in a bowl! It’s loaded with beans, corn, and tasty spices that make it super flavorful and hearty.
This soup is perfect for busy days! I love tossing everything in the pot and letting it simmer. Plus, it’s great with tortilla chips on top for that extra crunch!
Key Ingredients & Substitutions
Olive Oil: This is my go-to for sautéing because it adds a nice flavor. If you’re out, canola or avocado oil work well too.
Beans: Black and kidney beans give protein and texture. You can swap these for pinto beans or chickpeas if you prefer.
Vegetables: Onions and bell peppers are must-haves for a flavorful base. Any color bell pepper works! You could use zucchini or carrots for a twist.
Spices: The cumin and chili powder bring the taco flavor. If you want a kick, toss in some cayenne pepper! If you prefer milder tones, just leave them out.
Corn: Fresh, frozen, or canned corn all work. I love using frozen corn for its sweetness, but if you don’t have any, just skip it!
How Do I Get the Best Flavor from My Vegetables?
To make your soup truly delicious, it’s all about how you cook the vegetables. Sautéing them first helps to release their flavors, which creates a tasty base for the soup. Here’s how to do it well:
- Start with medium heat and let the oil heat up before adding your diced onion and bell pepper.
- Cook until they are soft, about 5 minutes. This makes a huge difference in enhancing the overall taste!
- Adding the garlic with the spices right after will ensure they bloom together, releasing more flavor.
Following these steps will give your soup a rich and satisfying taste that everyone will love!
Vegetarian Taco Soup
Ingredients You’re Going to Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1 cup frozen corn)
- 3 cups vegetable broth
- 1 cup textured vegetable protein (TVP) or cooked lentils (optional for texture)
- Salt to taste
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
Optional Toppings:
- Shredded cheddar or Mexican cheese blend
- Sour cream or plant-based sour cream
- Tortilla chips or strips
- Sliced avocado
How Much Time Will You Need?
This hearty vegetarian taco soup takes about 10 minutes to prepare, and around 25 minutes to cook, giving you a total of about 35 minutes before it’s ready to serve. Perfect for a quick, satisfying meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes or until they have softened.
2. Add Spices and Garlic:
Next, toss in the minced garlic, ground cumin, chili powder, smoked paprika, oregano, and black pepper. Stir everything together and let it cook for about 1 minute until fragrant. This will bring out all those delicious flavors!
3. Combine the Main Ingredients:
Now, pour in the undrained diced tomatoes along with their juice, black beans, kidney beans, corn, and vegetable broth. Mix well to combine all the ingredients.
4. Optional Protein Boost:
If you’d like, add the textured vegetable protein or cooked lentils for added texture and protein. Stir them in thoroughly.
5. Let It Simmer:
Bring the soup to a gentle boil, then reduce the heat to let it simmer. Cover the pot and let it cook for 20-25 minutes, so all the flavors meld together beautifully.
6. Final Touches:
Before serving, taste the soup and add salt as needed. Squeeze in the lime juice for a zesty kick right before you dish it up.
7. Serve and Enjoy:
Ladle the hot soup into bowls and top with your choices of shredded cheese, sour cream, fresh cilantro, and crushed tortilla chips. Serve hot, and enjoy with extra tortilla chips on the side!
This vegetarian taco soup is bursting with hearty beans, sweet corn, and fabulous taco-inspired spices, making it a perfect warming meal topped off with fresh garnishes and crunchy tortilla chips. Enjoy every spoonful!
Can I Use Different Beans in This Recipe?
Absolutely! Feel free to mix and match your beans. You can substitute the black and kidney beans with pinto beans, chickpeas, or even lentils for a different flavor and texture. Just make sure any canned beans are rinsed and drained.
How Can I Make This Soup Spicier?
If you like your taco soup with a kick, try adding some diced jalapeños or a pinch of cayenne pepper while cooking. You can also top it with hot sauce or salsa just before serving!
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead of time! It can be stored in the fridge for up to 3 days. Just reheat on the stove over low heat, stirring occasionally until it’s warmed thoroughly.
What Can I Use Instead of Vegetable Broth?
If you don’t have vegetable broth, you can use water with a bit of added seasoning, or chicken broth for a non-vegetarian option. Just make sure to adjust the salt accordingly, as broth tends to be salty.
