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Vegetarian Taco Soup

Vegetarian taco soup with a bold Tex-Mex spice blend is simmered until the broth turns rich and flavorful. Hearty beans, corn, and tomatoes create a thick, veggie-loaded bowl topped with fresh avocado and lime.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Beans, tomatoes, and soup base
  • 15 oz black beans drained
  • 15 oz pinto beans drained
  • 15 oz kidney beans drained
  • 15 oz corn drained
  • 10 oz Rotel tomatoes
  • 14 oz diced tomatoes
  • 14 oz fire-roasted tomatoes
  • 1 green bell pepper diced
  • 1 onion diced
  • 3 garlic minced
  • 1 oz taco seasoning 1 packet
  • 4 cup vegetable broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika use 1/2 tsp if measuring by teaspoons
Sauté and topping
  • 1 tbsp olive oil for sautéing
  • 1 avocado for topping
  • 1 cilantro for topping
  • 1 lime wedges for topping
  • 1 sour cream or vegan sour cream for topping
  • 1 tortilla chips for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat 1 tablespoon olive oil in a large pot over medium heat, then sauté onion and bell pepper for 4-5 minutes until softened and fragrant.
Bloom the spices
  1. Add garlic and cook for 1 minute, stirring, then stir in taco seasoning, cumin, chili powder, and smoked paprika until coated and fragrant.
Simmer the soup
  1. Add all canned ingredients and vegetable broth, then bring the mixture to a boil.
Season and finish
  1. Simmer for 15-20 minutes to meld the flavors, then season with salt and pepper to taste.
Serve
  1. Ladle into bowls and top with avocado, cilantro, lime wedges, sour cream, and tortilla chips.

Notes

Pro tip: let the soup rest 5 minutes off the heat before serving—this thickens the broth and makes the spices taste more integrated. Store leftovers in the refrigerator for up to 4 days; freeze up to 3 months (add toppings after reheating for best texture). Dietary swap: use a taco seasoning labeled gluten-free if you need to avoid gluten.