Spicy Healthy Taco Bean Soup
Dive into a comforting bowl of Spicy Healthy Taco Bean Soup, a vibrant fusion of bold Tex-Mex flavors and wholesome ingredients perfect for a cozy weeknight dinner. Packed with protein-rich black, pinto, and kidney beans, this hearty soup gets its robust flavor from a medley of taco seasoning, smoked paprika, and cumin, all simmered in a rich tomato and vegetable broth base. Sautéed onions, garlic, carrots, and a touch of jalapeño add depth and a hint of spice, while sweet bursts of corn balance the heat. Garnish with fresh cilantro, creamy avocado, and zesty lime wedges for a refreshing finish that will delight your taste buds. Simple to make in under 45 minutes, this healthy, plant-based recipe is ideal for meal prep or feeding a crowd. Perfect for anyone craving nutritious comfort food with a spicy kick!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 jalapeno, minced (optional, for extra spice)
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned pinto beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn kernels
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 avocado, diced (optional, for topping)
- 4 lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, carrots, celery, and jalapeno (if using). Sauté for 5-7 minutes until the vegetables are softened.
Stir in the taco seasoning, ground cumin, smoked paprika, salt, and black pepper. Cook for an additional minute to toast the spices.
Add the black beans, pinto beans, kidney beans, diced tomatoes (with juice), tomato paste, and vegetable broth. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Add the frozen corn kernels and let them heat through for 3-5 minutes.
Taste and adjust seasoning with more salt or spices if needed.
Serve hot and garnish with chopped fresh cilantro, diced avocado (if using), and a squeeze of lime juice. Add additional lime wedges on the side.
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9082 mg | 395% | |
| Total Carbohydrate | 387.0 g | 141% | |
| Dietary Fiber | 108.9 g | 389% | |
| Total Sugars | 66.8 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 970 mg | 75% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 9280 mg | 197% | |
*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.
