Vegan Taco Soup Recipe
They said you can't improve on tacos. They were wrong and now you have the soup to prove it. This vegan taco soup is smoky, just a wee little bit spicy, loaded with nourishing veggies & beans and can be all up in your bowl in under 30 minutes. I'd like to see a taco do that on a Tuesday night with one hand tied behind its back while it helps its taco children do their taco homework.
Servings: 15 Cups
Calories: 121kcal
Cost: $12
Ingredients
- 4 teaspoons olive oil
- 1 cup onion diced
- 1 cup carrot minced
- 1 tablespoon garlic minced
- 4 teaspoons taco seasoning
- 1 teaspoon coriander
- 2 tablespoons nutritional yeast
- 2 tablespoons chipotle peppers in adobo sauce minced
- ¼ cup jalapeño diced (optional)
- 15 oz. canned black beans drained and rinsed
- 15 oz. canned pinto beans drained and rinsed
- 1 cup vegan refried beans
- 28 oz. canned crushed tomatoes fire roasted if available
- 4 cups unsalted vegetable stock
- 2 cups corn kernels fresh or frozen
- ½ cup cilantro chopped
- 1 ½ teaspoons salt or to taste
For Serving:
- Vegan sour cream
- Vegan cheddar or pepper jack cheese, grated
- Sliced black olives
- Avocado diced
- Tortilla strips or chips
- Cilantro leaves
Instructions
- Heat the olive oil in a large pot over medium heat. After 90 seconds, add the diced onion and carrots and cook, stirring regularly, until softened and translucent, 5-6 minutes.
- Add the minced garlic, the taco seasoning, coriander, and nutritional yeast. Continue to sauté for about a minute over medium heat to bloom the spices in the hot oil without scorching the garlic.
- Add the diced jalapeño (or leave it out if you hate spice), minced chipotle peppers, black beans, pinto beans, refried beans, crushed tomatoes, and vegetable stock. Stir together making sure the glob of refried beans has mixed into the body of the soup, then increase the heat to bring the soup to a steady boil.
- Once boiling, reduce to a gentle simmer over medium-low heat for 10 minutes.
- Stir in the corn, chopped cilantro, and salt. Simmer for 5 minutes, then taste and adjust seasoning if needed.
- Ladle into bowls and serve with vegan sour cream, grated vegan cheese, sliced black olives, diced avocado, tortilla strips or chips, and additional cilantro leaves.
Notes
🌶️ Spice Spice Baby
Give the spices a full minute in hot oil before anything else goes in. That one minute is where all the real flavor happens and skipping it is not worth the time savings.
🫧 Simmer Me Timbers
Keep it at a gentle simmer once everything is in the pot. A hard boil will split the beans, toughen the corn and might just scorch the bottom of your pot.
Nutrition
Calories: 121kcal | Carbohydrates: 21g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 1086mg | Potassium: 428mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1646IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg