Description
A simple and filling soup recipe featuring classic taco flavors, made entirely without animal products.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 4 cups vegetable broth
- 1 packet (1 ounce) low sodium taco seasoning mix
- 1 cup frozen corn
- 1/2 cup water
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell pepper; cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add black beans, kidney beans, diced tomatoes, diced tomatoes with green chilies, vegetable broth, and taco seasoning. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, allowing flavors to meld.
- Stir in frozen corn and water. Simmer uncovered for another 5 minutes, or until the corn is heated through.
- Taste and adjust seasoning if necessary before serving.
Notes
- Serve with toppings like avocado slices, fresh cilantro, or vegan sour cream.
- This soup freezes well for later meals. Cool completely before transferring to freezer-safe containers.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 8
- Sodium: 450
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 15
- Protein: 14
- Cholesterol: 0
Keywords: taco soup, vegan, vegetarian, hearty soup, easy dinner, black beans, kidney beans