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Vegetarian Taco Soup

Vegetarian Taco Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tbsp taco seasoning
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth
  • Salt and black pepper
  • Optional toppings: shredded cheese, sour cream, tortilla strips, sliced avocado, fresh cilantro, lime wedges

Method
 

  1. Heat oil in a large pot over medium heat. Add onion, garlic, bell pepper, and a pinch of salt. Cook until softened, about 5 minutes.
  2. Stir in taco seasoning and cook for 1 minute, until fragrant.
  3. Add black beans, pinto beans, corn, tomatoes with their juices, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
  4. Taste and adjust salt and pepper. Ladle into bowls and pile on desired toppings. Serve immediately.

Notes

If you like a deeper smoky flavor, stir in 1 teaspoon of smoked paprika along with the taco seasoning. This soup tastes even better the next day, so it’s a smart choice for meal prep.