Go Back

Vegetarian Taco Soup

Vegetarian taco soup with a thick, veggie-loaded broth made by simmering beans, tomatoes, corn, and Rotel with Tex-Mex spices. Serve it hot with fresh avocado, cilantro, lime, and crunchy tortilla chips for a satisfying bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Vegetarian taco soup
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) pinto beans drained
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) fire-roasted tomatoes
  • 1 green bell pepper diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 4 cup vegetable broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tbsp olive oil
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Toppings
  • 1 avocado diced or sliced
  • 0.25 cup cilantro chopped
  • 1 lime wedges
  • 0.5 cup sour cream or vegan sour cream
  • 1 cup tortilla chips for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot (Dutch oven), then sauté the onion and green bell pepper for 4-5 minutes until softened and fragrant.
  2. Add the garlic and cook for 1 minute, stirring constantly to prevent browning.
Build the soup
  1. Stir in the taco seasoning, cumin, chili powder, and smoked paprika, mixing well so the spices coat the vegetables.
  2. Add the black beans, pinto beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, fire-roasted tomatoes, and vegetable broth, then bring the mixture to a boil.
Simmer and season
  1. Simmer for 15-20 minutes, stirring occasionally, until the flavors meld and the broth looks cohesive.
  2. Season with salt and black pepper to taste, then keep warm for serving.
Serve
  1. Ladle the taco soup into bowls and top with avocado, cilantro, lime wedges, sour cream (or vegan sour cream), and tortilla chips.

Notes

Pro tip: drain and rinse the beans well so the soup doesn’t taste heavy or overly starchy. Refrigerate leftovers in an airtight container for up to 4 days; reheat on the stovetop until hot. Freezing is yes—freeze up to 3 months, and add toppings fresh after reheating. For a dairy-free version, use vegan sour cream and skip any dairy-based toppings.