Print

Vegan Taco Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 134 reviews

Hearty Vegan Taco Soup is a flavorful, nutritious, and comforting plant-based soup loaded with quinoa, beans, and vibrant vegetables seasoned with a rich blend of taco spices. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and topped with optional dairy-free cheese and jalapeños for extra zest.

Ingredients

Taco Seasoning

  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano

Soup

  • ½ cup uncooked quinoa, red or multi-color
  • 1 tablespoon extra virgin olive oil
  • ½ red onion, chopped (can substitute yellow or white onion)
  • 3 garlic cloves, minced
  • 1 medium bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 (28 oz.) can diced or crushed tomatoes, organic
  • 1 (15 oz.) can organic black beans, drained and rinsed
  • 1 (15 oz.) can organic red kidney beans, drained and rinsed
  • 4 cups organic vegetable stock
  • 1 cup frozen corn
  • 1-2 habanero peppers, chopped (optional; for added heat)

Optional Toppings

  • Dairy-free cheese shreds
  • Sliced jalapeños
  • Tortilla chips
  • Chopped parsley

Instructions

  1. Sauté Aromatics: Heat olive oil in a medium-sized Dutch oven over medium-high heat. Add minced garlic and chopped onions and sauté for 1-2 minutes until translucent and fragrant.
  2. Add Vegetables and Beans: Stir in tomato paste, diced bell peppers, canned tomatoes, red kidney beans, and black beans. Continue to cook and stir for 1-2 minutes.
  3. Incorporate Seasonings: Add the prepared taco seasoning mix to the pot and stir well to combine all ingredients evenly.
  4. Add Grains and Broth: Pour in uncooked quinoa, frozen corn, and vegetable stock. Stir thoroughly to combine. If using habanero peppers for heat, add them at this stage.
  5. Simmer the Soup: Bring the mixture to a boil for 1-2 minutes. Reduce heat to low and allow the soup to simmer uncovered for about 20 minutes, or until vegetables are tender and quinoa is fully cooked.
  6. Season and Serve: Taste and adjust salt as needed. Remove from heat, ladle into bowls, and garnish with optional dairy-free cheese shreds, sliced jalapeños, tortilla chips, and chopped parsley as desired.

Notes

  • Adjust the amount of habanero peppers or omit them to control the spiciness of the soup.
  • Quinoa can be rinsed before use to reduce bitterness, though not mandatory.
  • Substitute vegetable stock with water if necessary, but stock enhances flavor.
  • For a thicker soup, cook a few extra minutes or reduce the broth amount slightly.
  • The soup stores well and flavors meld beautifully when reheated.

Find it online: https://oliviabakes.com/vegan-taco-soup-recipe/