Vegan Hearty Taco Soup
Bursting with bold flavors and nourishing plant-based ingredients, this Vegan Hearty Taco Soup is the ultimate comfort food for any day of the week. Packed with protein-rich black and kidney beans, sweet pops of corn, and vibrant fire-roasted tomatoes, every spoonful delivers a satisfying bite. A fragrant blend of cumin, chili powder, coriander, and oregano creates a deep, smoky taco seasoning, while fresh lime juice and a garnish of creamy avocado bring zesty brightness. Perfectly paired with crunchy tortilla chips, this one-pot gem is easy to prepare in under an hour, making it a wholesome, crowd-pleasing dinner option for both weeknights and gatherings. Ideal for anyone craving a hearty vegan soup, this recipe proves that meat-free meals never have to compromise on flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 large carrot, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 teaspoons chili powder
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned corn, drained
- 14.5 ounces canned fire-roasted diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped
- 1 medium avocado, diced
- 2 cups tortilla chips
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, red bell pepper, green bell pepper, carrot, and celery. Sauté for 6-7 minutes, or until the onion becomes translucent.
Stir in the minced garlic, ground cumin, ground coriander, dried oregano, and chili powder. Cook for an additional 1-2 minutes until fragrant.
Add the black beans, kidney beans, corn, fire-roasted diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally.
Stir in the lime juice, salt, and black pepper. Adjust seasonings to taste.
Remove the pot from the heat. Ladle the soup into bowls.
Top each serving with chopped cilantro and diced avocado.
Serve with tortilla chips on the side or crumbled on top for added crunch.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8981 mg | 390% | |
| Total Carbohydrate | 412.9 g | 150% | |
| Dietary Fiber | 100.4 g | 359% | |
| Total Sugars | 66.8 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 863 mg | 66% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 7821 mg | 166% | |
*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.
