This Vegetarian Taco Soup is a warm and hearty dish packed with colorful veggies and delicious beans. It has a zesty flavor that will make your taste buds dance!
You can easily whip it up in one pot, making cleanup a breeze. I like to top mine with avocado and a sprinkle of cheese. It’s a cozy hug in a bowl! 🌮❤️
Key Ingredients & Substitutions
Olive Oil: This is a great base for sautéing. You can swap it with avocado oil or coconut oil if needed, but olive oil gives a nice flavor.
Beans: Black and pinto beans add protein and texture. You can substitute them with kidney beans or chickpeas if that’s what you have on hand.
Vegetables: Feel free to mix in other veggies, like zucchini or carrots, to add more color and nutrients. Just chop them small so they cook through.
Taco Seasoning: You can use homemade or store-bought seasoning. If you’re in a pinch, mix chili powder, cumin, and garlic powder as a quick homemade blend.
Broth: I always use vegetable broth for depth of flavor, but chicken broth works too if you’re not strictly vegetarian.
How Do You Get the Best Flavor from This Soup?
The trick to building flavor lies in the sautéing process. Start by cooking the onions until they’re soft, as they form the soup’s base. Add garlic, which cooks quickly, for an aromatic boost.
- Make sure to sauté the vegetables until they soften, about 5-8 minutes total, before adding the beans and liquids. This develops sweetness and depth.
- When simmering, let the flavors meld. Covering the pot helps, but leave it slightly open to reduce the liquid to your desired thickness.
- Taste as you go! Adjust the salt and seasoning to match your flavor preferences, and don’t shy away from the lime juice at the end – it brightens everything!
Delicious Vegetarian Taco Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 jalapeño, seeded and minced (optional for heat)
Beans and Veggies:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 4 cups vegetable broth
Seasonings:
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Garnishes (optional):
- diced avocado
- shredded cheddar cheese or Mexican blend cheese
- dollop of sour cream or Greek yogurt
- fresh cilantro leaves
- lime wedges
- Tortilla chips (optional, on the side)
Time Needed:
This scrumptious Vegetarian Taco Soup takes about 10 minutes to prep and around 30 minutes to cook. Just let it simmer while you get ready to enjoy a delicious, hearty meal!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and cook it until it turns translucent, which usually takes about 5 minutes. This builds a lovely base for your soup!
2. Add More Veggies:
Next, stir in the minced garlic, diced bell pepper, and minced jalapeño (if you like some heat). Sauté for another 2 to 3 minutes until these veggies start to soften and smell amazing.
3. Combine the Goodness:
Time to add the hearty ingredients! Dump in the black beans, pinto beans, corn, diced tomatoes with green chilies, tomato sauce, and vegetable broth. Give everything a good stir to combine.
4. Spice Things Up:
Add the taco seasoning, ground cumin, smoked paprika, salt, and pepper. Stir well to ensure all those flavorful spices blend into the soup.
5. Let It Simmer:
Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 20 to 25 minutes. This helps the flavors meld beautifully, filling your kitchen with delicious aromas!
6. Taste and Adjust:
After simmering, taste your soup and adjust the seasonings if needed. Don’t hesitate to add a little more salt or spice for that perfect taste!
7. Serve Up the Goodness:
It’s time to serve! Ladle the hot soup into bowls and top each serving with diced avocado, shredded cheese, a dollop of sour cream or Greek yogurt, and a sprinkle of cilantro. Finish it off with a squeeze of fresh lime juice for that extra zing!
8. Enjoy!
Dig in and enjoy your hearty, flavorful Vegetarian Taco Soup! Pair it with tortilla chips on the side for some crunch if you like.
This colorful and tasty soup is not just comforting but also incredibly versatile. Feel free to customize it based on what veggies you have or add your favorite toppings!
Can I Use Different Beans in This Soup?
Absolutely! While black and pinto beans are great choices, you can easily swap in kidney beans, chickpeas, or any beans you prefer. Just make sure to drain and rinse them before adding to the soup.
What Can I Add for Extra Flavor?
To amp up the flavor, consider adding fresh or dried herbs like oregano or cilantro. A splash of lime juice or a tablespoon of hot sauce can also enhance the taste if you enjoy a bit of heat!
How Long Does This Soup Last in the Fridge?
This Vegetarian Taco Soup will stay fresh in an airtight container in the refrigerator for about 3 to 4 days. Just reheat on the stove or in the microwave, stirring occasionally until warmed through.
Can I Make This Soup in Advance?
Yes, this soup is perfect for meal prep! You can make it a day or two in advance, allowing the flavors to develop even more. Just store it in the fridge or freeze it for up to 3 months; thaw in the fridge overnight before reheating.
