Quick N Healthy Vegetarian Taco Soup
Whip up a comforting bowl of Quick N Healthy Vegetarian Taco Soup in just 30 minutes! Bursting with bold, taco-inspired flavors, this easy one-pot recipe combines protein-packed black and kidney beans, vibrant bell peppers, sweet corn, and zesty diced tomatoes with green chilies. Simmered in a spiced vegetable broth seasoned with cumin, chili powder, and smoked paprika, this hearty soup is both nourishing and satisfying. It's perfect for busy weeknights, meal prep, or a cozy family dinner. Top it off with fresh cilantro, a squeeze of lime, and optional garnishes like tortilla chips, avocado slices, or shredded cheese for an extra flair. Packed with wholesome ingredients and ready in a snap, this vegetarian taco soup will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large bell pepper, diced (any color)
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned kidney beans, rinsed and drained
- 1 15-ounce can canned corn, drained
- 1 10-ounce can canned diced tomatoes with green chilies
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 large lime, cut into wedges
- 1 cup tortilla chips (optional, for serving)
- optional shredded cheese or avocado slices (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes.
Add the black beans, kidney beans, corn, diced tomatoes with green chilies, and vegetable broth to the pot. Stir to combine.
Mix in the tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to allow the flavors to meld.
Taste and adjust seasonings as desired.
Serve the taco soup hot, garnished with fresh cilantro and a squeeze of lime juice.
Optional: Top with crushed tortilla chips, shredded cheese, or sliced avocado for added texture and flavor.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 8.9 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1044 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
