Vegan Hearty Taco Soup

Warm up your weeknight dinners with this Vegan Hearty Taco Soup, a vibrant and satisfying one-pot wonder that's bursting with bold Tex-Mex flavors! Packed with protein-rich black and kidney beans, crisp pops of sweet corn, and smoky fire-roasted tomatoes, this plant-based soup is both nourishing and comforting. Aromatic spices like cumin, chili powder, and oregano infuse every spoonful, while fresh lime juice and cilantro add a refreshing zing. Ready in just about an hour, this recipe is perfect for meal prep and serves six generous portions. Garnish with creamy avocado, crunchy tortilla chips, and a sprinkle of cilantro for a dish that's as beautiful as it is delicious. Perfect for chilly evenings, this vegan taco soup is a wholesome crowd-pleaser you’ll crave again and again!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 large carrot, diced
• 2 medium celery stalks, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 2 teaspoons chili powder
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned corn, drained
• 14.5 ounces canned fire-roasted diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup cilantro, chopped
• 1 medium avocado, diced
• 2 cups tortilla chips

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion, red bell pepper, green bell pepper, carrot, and celery. Sauté for 6-7 minutes, or until the onion becomes translucent.

Step 3

Stir in the minced garlic, ground cumin, ground coriander, dried oregano, and chili powder. Cook for an additional 1-2 minutes until fragrant.

Step 4

Add the black beans, kidney beans, corn, fire-roasted diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine all the ingredients.

Step 5

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally.

Step 6

Stir in the lime juice, salt, and black pepper. Adjust seasonings to taste.

Step 7

Remove the pot from the heat. Ladle the soup into bowls.

Step 8

Top each serving with chopped cilantro and diced avocado.

Step 9

Serve with tortilla chips on the side or crumbled on top for added crunch.

Nutrition Facts

Serving size	(3585.7g)

Amount per serving	% Daily Value*
Calories	2757.5

Total Fat 98.9g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 20.3g
Cholesterol 0mg	0%
Sodium 8980.9mg	0%
Total Carbohydrate 412.9g	0%
Dietary Fiber 100.4g	0%
Total Sugars 66.8g
Protein 95.5g	0%

Vitamin D 0IU	0%
Calcium 862.8mg	0%
Iron 31.2mg	0%
Potassium 7821.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 13.1%

Carbs: 56.5%