Print

Amazing One-Pot Vegetarian Taco Soup for a Happy Gut

Vegetarian Taco Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vegetarian taco soup is a healthy, plant-based meal. It uses beans, corn, and other vegetables for a hearty and flavorful soup without meat. It is a satisfying, nutritious, and easy vegetarian or vegan meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (4 ounce) can chopped green chiles, undrained
  • 1 (1.25 ounce) packet taco seasoning mix
  • 1 (1 ounce) packet ranch seasoning mix
  • 4 cups vegetable broth
  • Optional toppings: fresh cilantro, avocado, crushed tortilla chips, vegan sour cream

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Stir in minced garlic and cook for 1 minute more, until fragrant.
  3. Add diced tomatoes, black beans, pinto beans, corn, and green chiles to the pot.
  4. Stir in taco seasoning mix and ranch seasoning mix.
  5. Pour in vegetable broth and bring the soup to a simmer.
  6. Reduce heat to low, cover, and let simmer for at least 20 minutes to allow flavors to meld.
  7. Ladle the soup into bowls. Serve with your favorite toppings like fresh cilantro, diced avocado, crushed tortilla chips, or vegan sour cream.

Notes

  • For extra spice, add a pinch of cayenne pepper or a chopped jalapeño with the onion.
  • This soup freezes well. Store in an airtight container for up to 3 months.
  • Adjust the amount of vegetable broth to reach your desired soup consistency.

Nutrition

Find it online: https://whiskdaily.com/vegetarian-taco-soup-recipe/