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Bowl of vegan taco soup with cilantro and avocado

Taco Soup

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This vegan taco soup packs in a whole lot of flavour! With a zesty broth, lots of beans, and veggies, this soup is hearty and satisfying.
Course Dinner, Lunch, Soup
Cuisine tex mex
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 250
Author Jessica Hylton

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 (15-ounce) can black beans drained and rinsed 425 g
  • 1 (15-ounce) can red kidney beans drained and rinsed 425 g
  • 1 (15-ounce) can corn kernels drained 425 g
  • 1 (15-ounce) can diced fire-roasted tomatoes or diced tomatoes 425 g
  • 1 (15-ounce) can crushed tomatoes 425 g
  • 4 cups vegetable broth 950 ml
  • 1 green chili pepper sliced, or 2 teaspoons chili powder
  • Salt and pepper to taste
  • 1 tablespoon fresh lime juice
  • 1 avocado sliced, optional for garnish
  • fresh cilantro chopped, optional for garnish
  • tortilla chips optional for serving

Instructions

  • Heat olive oil in a large pot over medium heat. Add the diced onion and bell peppers, and sauté for about 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
  • Add the spices: Stir in the chili powder (if you don't use the fresh chili peppers), cumin, smoked paprika, oregano, and ground coriander. Cook for 1-2 minutes to toast the spices.
  • Add the black beans, kidney beans, corn, fire roasted tomatoes, crushed tomatoes, and vegetable broth, sliced chili pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for 20-25 minutes, stirring occasionally.
  • Taste the soup and add salt, pepper, and lime juice. Adjust any seasonings to your liking.
  • Ladle the soup into bowls. Garnish with sliced avocado, fresh cilantro, and tortilla chips if desired.

Notes

  • Refrigerator: Transfer leftover taco soup to an airtight container and refrigerate for up to 5 days.
  • Freezer: Freeze the soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheat: Warm leftovers in the microwave or on the stovetop in a pan over medium heat.

Nutrition

Calories: 250kcal | Carbohydrates: 38g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1131mg | Potassium: 729mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1241IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 4mg