This colorful Vegetarian Taco Soup is packed with beans, corn, and spices, making it a hearty and flavorful choice for any meal. It’s easy to throw together in one pot!
I love topping mine with avocado and cheese for an extra treat. Plus, it makes great leftovers! Who doesn’t love a meal that tastes even better the next day? 😊
Key Ingredients & Substitutions
Olive Oil: Good for sautéing, but you can swap it with vegetable oil or avocado oil. I love using olive oil for its flavor and health benefits.
Beans: Black beans and kidney beans give great texture and protein. If you’re out of one type, pinto beans or chickpeas work well too!
Vegetable Broth: This adds depth to the soup. You can use water with added bouillon cubes if you don’t have broth on hand. Homemade broth is even better if you have some in the fridge!
Tomato Products: The diced tomatoes with green chilies bring heat and acidity. You can use plain diced tomatoes with a bit of chili powder if necessary.
Taco Seasoning: This is essential for flavor. Make your own with cumin, chili powder, and garlic powder if you want to control the spice level.
How to Get the Best Flavor from Your Soup?
The secret is in the sautéing! Start by cooking your onions and bell pepper. This step develops a rich base, building flavor. Remember to let them soften, as this takes about 5 minutes.
- Heat the oil and add your onions and peppers. Stir regularly.
- After a few minutes, throw in minced garlic and cook just until fragrant. This ensures it doesn’t burn.
Next, as you add your broth and beans, make sure to combine everything well to distribute flavors. Let it simmer so the ingredients blend perfectly!
Vegetarian Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 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 with green chilies
- 4 cups vegetable broth
- 1 (8 oz) can tomato sauce
- 1-2 tablespoons taco seasoning (store-bought or homemade)
- Salt and pepper, to taste
Optional Toppings:
- Shredded cheese
- Sour cream
- Avocado slices
- Tortilla chips
- Fresh cilantro
- Lime wedges
How Much Time Will You Need?
This hearty Vegetarian Taco Soup takes about 10 minutes to prep and around 30 minutes to cook, making a total of about 40 minutes. Perfect for a weeknight meal, and the left-overs taste even better the next day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and green bell pepper. Sauté these vegetables for about 5 minutes until they’re soft and fragrant. Stir occasionally to prevent sticking!
2. Add Garlic:
Next, toss in the minced garlic and cook for another minute. You want it to be fragrant but be careful not to burn it!
3. Combine the Main Ingredients:
Now, it’s time to add in the black beans, kidney beans, corn, diced tomatoes (with the green chilies), vegetable broth, and tomato sauce. Stir everything well to combine. This is where the soup starts to take shape!
4. Season and Simmer:
Add the taco seasoning and stir it all together. Raise the heat to bring the soup to a boil, then reduce it to a simmer. Cover the pot and let it cook for about 20-30 minutes. This will allow all the flavors to develop beautifully.
5. Final Touches:
After simmering, give it a taste and add salt and pepper as needed. You can adjust the seasonings to your preference!
6. Serve with Toppings:
Ladle the soup into bowls and top them off with your favorite toppings—shredded cheese, a dollop of sour cream, avocado slices, crushed tortilla chips for crunch, chopped fresh cilantro, and a squeeze of lime juice to brighten it up.
7. Enjoy!
And there you have it! A delicious, nourishing Vegetarian Taco Soup that’s sure to please everyone at the table. Serve hot and enjoy every bowl!
Can I Use Different Beans in This Recipe?
Absolutely! While black beans and kidney beans are great choices, you can substitute with pinto beans, chickpeas, or any beans you have on hand. Just make sure to drain and rinse them well before adding to the soup!
Is It Possible to Make This Soup Spicier?
Yes, if you like a kick! You can add diced jalapeños or a splash of hot sauce when you add the taco seasoning. Adjust according to your spice preference for the perfect heat level!
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it in portions for up to 3 months. Just thaw in the fridge overnight before reheating on the stove or microwave!
Can I Make This Soup in a Slow Cooker?
Definitely! To adapt for a slow cooker, sauté the onions, bell peppers, and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a warm, delicious meal!
