You can’t beat this vegan taco soup as a relatively fast, easy, and delicious dinner. It’s also a very 
flexible recipe and can be adjusted from fast and simple to a little more hearty, and you can kick up the fun with a toppings bar! Bonus: as an entirely plant based meal, it’s pretty darned good for you.
A friend of mine was kind enough to share her Taco Soup recipe quite some time ago, but I lost my phone (and therefore the pictures) shortly after I tried it out. I think that actually turned out for the best, as it was even better this time!
For the fast, easy version of the recipe, simply go with the canned versions of all the listed ingredients, pre-mixed taco seasoning, and don’t bother with the toppings bar. For a fun twist on Taco Night, lay out a whole spread of toppings – lettuce, diced tomatoes, olives, avocado, various salsas, tortilla chips, and so on.
Taco Soup Ingredients:
- 1 – 2 diced onion(s)
- 2 tbs oil suitable for sautéing (I used grapeseed)
- 46oz can tomato juice (low sodium preferred)
- 29oz can crushed tomatoes (low sodium preferred)
- 1 – 2 cups frozen corn
- 1 ½ cups prepared red kidney beans (or one can rinsed)
- 1 ½ cups prepared black beans (or one can rinsed)
- 4-5oz can of diced green chilies (mild to hot to your taste)
- ½ – ¾ cup Salsa (chunky)
- Taco Seasoning* to taste
- Cumin
- Garlic powder
- Chili powder and/or cayenne
- Cilantro
- Garlic Salt
- 1 diced green bell pepper
Serve with:
- Diced avocado
- Shredded lettuce
- Tortilla chips (crunched up)
- Nutritional Yeast
- Olives
- All your favorite taco toppings!
*If you want to mix up taco seasoning to keep on hand, try this recipe.
Directions:
Note: This is a super flexible recipe. The amounts of vegetables, beans, salsa, and seasonings are all completely flexible based on your tastes. You could even add a lot more vegetables or tailor it to you preferred taco ingredients/toppings.
- Dice the onion(s) and, in the pot the soup will cook in, briefly sauté them in the oil – only until they just start to soften.
- Stir in everything else except the green bell pepper and the “serve with” ingredients.
- You can thaw out the corn first, for slightly faster cooking
- Bring to a gentle simmer for 10 minutes.
- Add green pepper; simmer for 3-5 minutes, just long enough to heat the pepper through but not soften it.
- Serve! Top bowls with crunched up tortilla chips, diced avocado, shredded lettuce, olives, nutritional yeast, and/or all your favorite taco toppings!