Meatless Taco Soup Recipe
Hearty, wholesome, and packed with southwest flair—this vegetarian taco soup comes together in just 30 minutes. Perfect for fast dinners and fun gatherings.
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Why I Love Making Vegetarian Taco Soup
There’s just something satisfying about a steaming bowl of taco soup. It’s one of those meals I keep in my weeknight rotation—you get all the southwest flavors in a single, protein-packed pot. I love that it’s fast, flexible, and always a crowd-pleaser when friends come by.
The flavors hit all the right notes—spicy, savory, just the right level of heat, and that cooling contrast when you pile on the toppings. I always let people customize their own bowls. Here’s how I usually roll:
My favorite topping ideas:
- creamy avocado chunks
- sharp shredded cheese
- plenty of fresh cilantro
- lime wedges for a tangy squeeze
- a handful of crushed tortilla chips
It’s a comforting soup that honestly works for just about any meal—weeknights, game day hangouts, or when I want to meal-prep a big batch for several days. Eating something hearty and packed with protein, fiber, and flavor never gets old.
Vegetarian Taco Soup
A vibrant, protein-rich taco soup with black beans, corn, peppers, and classic southwest seasonings—perfect for quick dinners.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper, and sauté until softened (about 5 minutes).
- 2
Stir in the black beans, kidney beans, corn, diced tomatoes, vegetable broth, and taco seasoning. Mix well.
- 3
Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld.
- 4
Taste and adjust seasoning with salt and pepper as needed.
- 5
Ladle the soup into bowls and top with chopped cilantro, avocado, cheese, and tortilla chips if desired.
Notes
This soup is naturally vegan and gluten-free as long as toppings are chosen accordingly.
Feel free to add extra veggies like zucchini or carrots for more volume.
Add more broth for a thinner soup, or less for a thicker, stew-like consistency.
Store leftovers in the fridge for meal prep—flavors get even better over time.
Nutrition Facts
Serves: 6 servings
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Yes, this soup keeps well in the fridge for up to 4 days. The flavors actually improve overnight. Reheat gently on the stove or in the microwave before serving.
Absolutely! Let the soup cool completely, then store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat when ready to eat.
Yes, just use vegan toppings like avocado, cilantro, and dairy-free cheese. The base soup is already vegan-friendly.
Add extra diced green chilies, a chopped jalapeño, or a dash of hot sauce to ramp up the heat.
Popular toppings include avocado, shredded cheese, cilantro, sliced jalapeños, lime wedges, and tortilla chips. Customize to your taste!
