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Vegan Taco Soup

Vegan Taco Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 3 cups vegetable broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Juice of 1 lime
  • Salt and pepper to taste
  • Toppings: diced avocado, chopped cilantro, crushed tortilla chips, vegan sour cream

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook 5 minutes until softened.
  2. Stir in garlic, taco seasoning, and tomato paste; cook 1 minute until fragrant.
  3. Add diced tomatoes, broth, beans, and corn. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Season with salt and pepper.
  4. Remove from heat, stir in lime juice. Ladle into bowls and top with avocado, cilantro, tortilla chips, and vegan sour cream.

Notes

If you like a thinner broth, add an extra ½ cup of water or broth at the end. The soup will thicken as it cools, so don’t be shy with the liquid when reheating.