Vegan Taco Soup
Warm up with a comforting bowl of Vegan Taco Soup, a hearty and flavor-packed recipe that’s perfect for weeknight dinners or meal prep. Bursting with vibrant veggies like bell peppers, zucchini, and corn, this one-pot wonder is lent extra depth by smoky paprika, zesty taco seasoning, and a squeeze of fresh lime. Protein-rich black beans and kidney beans make this dish satisfying and wholesome, while a rich tomato broth ties everything together. Ready in just 40 minutes, this plant-based soup is as easy to make as it is to enjoy. Perfect as a gluten-free, dairy-free option, it’s a versatile favorite for busy families or anyone looking to indulge in bold, Mexican-inspired flavors. Don’t forget to finish with a sprinkle of fresh cilantro for a fresh, zesty touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced (any color)
- 1 medium zucchini, diced
- 28 ounces diced tomatoes (canned, with juices)
- 15 ounces black beans, cooked and drained
- 15 ounces kidney beans, cooked and drained
- 1 cup frozen corn
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons taco seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the diced bell pepper and zucchini, cooking for 3-5 minutes until the vegetables begin to soften.
Add the canned diced tomatoes (with juices), black beans, kidney beans, frozen corn, and vegetable broth to the pot.
Stir in the tomato paste, taco seasoning, smoked paprika, ground cumin, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 15-20 minutes, stirring occasionally.
Taste and adjust seasonings if needed.
Ladle the soup into bowls and garnish with fresh cilantro and lime wedges, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 12.7 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1336 mg | 28% | |
*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.
