This Vegetarian Taco Soup is packed with colorful veggies, beans, and spices that bring a fiesta to your bowl! It’s warm, hearty, and oh-so-flavorful.
Plus, it’s super easy to make and perfect for a cozy night in. I love adding a sprinkle of cheese and some crunchy tortilla chips on top—it really makes it special!
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing. If you have dietary restrictions, try avocado oil or even coconut oil for a different flavor.
Onion: I use yellow onions for their sweet flavor, but red onions can add a nice colorful twist. If you’re in a pinch, shallots work too!
Bell Pepper: I like using red for its sweetness, but any color is fine. If you want to skip it altogether, try adding extra carrots or celery for crunch.
Beans: Black beans are my favorite for this recipe. You can substitute pinto beans or chickpeas if you prefer or don’t have black beans on hand.
Vegetable Broth: Homemade is always the best choice, but store-bought works well too. If you want to lower sodium intake, opt for low-sodium broth.
Toppings: The optional toppings are where you can get creative! I love adding jalapeños for a kick. If you’re vegan, try cashew cream or skip the cheese and sour cream.
How Do I Ensure My Soup Has the Best Flavor?
Flavor is key in any soup! Start by sautéing your onions and bell peppers in olive oil until they’re soft—that builds a nice base. When you add spices, let them cook for a minute before putting in the liquids. This helps release their aromas!
- Use fresh spices for more intense flavor.
- Simmer the soup uncovered to let some liquid evaporate, concentrating flavors.
- Always taste and adjust seasonings near the end—everyone’s palate is different!
Vegetarian Taco Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 1 (28-ounce) can diced tomatoes, with juice
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel), with juice
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional toppings: shredded cheddar cheese, sour cream, diced avocado, chopped fresh cilantro, tortilla chips
Time Needed:
This delicious Vegetarian Taco Soup will take about 10 minutes to prep and around 30 minutes to cook. So, in just 40 minutes, you’ll have a flavorful and satisfying meal ready to serve!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
2. Add Garlic for Flavor:
Next, stir in the minced garlic and cook for another minute until it becomes fragrant. This will give your soup a lovely aroma!
3. Mix in the Main Ingredients:
Now, it’s time to stir in the black beans, corn, diced tomatoes (with all their juicy goodness), vegetable broth, and tomato paste. Give everything a good stir to combine.
4. Spice Things Up:
Sprinkle in the chili powder, ground cumin, smoked paprika, and add salt and pepper to taste. Mix it all together to ensure the spices are evenly distributed.
5. Simmer the Soup:
Bring the soup to a hearty boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes. This allows the flavors to meld together nicely and the soup to thicken slightly.
6. Taste and Adjust:
After simmering, taste your soup and adjust the seasoning if needed. You can add more salt, pepper, or even a bit more chili powder if you like it spicier!
7. Serve and Enjoy:
Serve the soup hot in bowls, and don’t forget the toppings! Add a sprinkle of shredded cheese, a dollop of sour cream, diced avocado, and fresh cilantro. Enjoy it with crunchy tortilla chips on the side!
Enjoy your vibrant, hearty, and warming Vegetarian Taco Soup!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Just make sure to thaw them and drain any excess water before adding them to the soup. This will help retain the right consistency in your dish.
How Can I Adjust the Spice Level?
If you prefer a milder soup, you can reduce the amount of chili powder and omit the diced tomatoes with green chilies. For more heat, add a sliced jalapeño or an extra teaspoon of chili powder while the soup simmers.
Can I Make This Soup in Advance?
Yes, you can make the soup ahead of time! Store it in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a little extra broth or water if it thickens too much.
What Are Good Toppings for This Soup?
There are plenty of delicious options! Try shredded cheddar cheese, a dollop of sour cream, diced avocado, fresh cilantro, or even sliced jalapeños. Tortilla chips add a fun crunch!
