This vegan taco soup is warm, filling, and packed with flavor.
It’s the kind of recipe you make once, and it ends up in your regular dinner rotation.
It’s hearty without being heavy, and it’s so easy to throw together—just one pot and a bunch of pantry staples.
You don’t need fancy stuff.
Just good ingredients, a big pot, and a little bit of love.
What You’ll Need
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (8 oz) can tomato sauce
- 3 cups vegetable broth
- Juice of 1 lime
- Optional toppings: avocado slices, chopped cilantro, crushed tortilla chips, vegan sour cream
Ingredient
Why I Love This Recipe
I made this taco soup on a chilly Sunday afternoon when I didn’t feel like going to the grocery store. I used what I had in my pantry and fridge—and wow. It was love at first bite. It’s the kind of soup that makes your house smell amazing and tastes even better the next day.
- Everything goes in one pot
- Super budget-friendly
- Big bold taco flavor
- Great for meal prep
- Completely plant-based
Makes: 6 servings
Cook Time: 35 minutes
Macros (Per Serving)
Calories: 260
Protein: 10g
Carbs: 42g
Fat: 6g
Fiber: 11g
Why This Recipe Works (Quick Science)
The spices (especially cumin and paprika) bloom in oil at the beginning, which builds a deeper flavor base. Fire-roasted tomatoes add a smoky sweetness that balances the heat. Beans give protein and creaminess, while the broth thins everything just enough to keep it soup-like without being watery.
Common Mistakes
- Skipping the sauté step: Cooking the onions, garlic, and spices first builds flavor. Don’t rush it.
- Not draining the beans and corn: That extra liquid can mess with the flavor and texture.
- Using too little salt: Taste and adjust—it makes a big difference.
What to Serve With
- Warm tortilla chips or toasted bread
- A green salad with lime vinaigrette
- Vegan quesadillas on the side
- Rice for a thicker, stew-like meal
FAQ
Can I make it in the slow cooker?
Yes, sauté the onions, garlic, and spices first, then dump everything into the slow cooker and cook on low for 6 hours.
Can I freeze it?
Absolutely. Let it cool completely and store in freezer-safe containers for up to 3 months.
Is it spicy?
Mild! If you want more kick, add a diced jalapeño or more chili powder.
Make Ahead Tips
- Chop all your veggies up to 2 days ahead and store them in airtight containers in the fridge.
- The soup tastes even better the next day, so go ahead and make it the night before.
- Freeze in individual portions for easy lunches.
Let’s Make It!
Step 1: Sauté the Veggies
Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, 1 diced red bell pepper, 1 diced green bell pepper, and 1 diced zucchini. Cook for 5–6 minutes until the veggies start to soften and the onions are translucent.
Step 2: Add the Spices
Sprinkle in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir and cook for 1 minute to toast the spices.
Step 3: Add the Beans, Corn & Tomatoes
Stir in 1 can black beans (drained and rinsed), 1 can kidney beans (drained and rinsed), 1 can corn (drained), 1 can fire-roasted diced tomatoes (with juices), and 1 can tomato sauce.
Step 4: Add the Broth & Simmer
Pour in 3 cups vegetable broth. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally.
Step 5: Finish with Lime Juice
Squeeze in the juice of 1 lime and stir to combine. Taste and adjust seasoning if needed.
Step 6: Serve It Up
Ladle the soup into bowls and top with your favorite toppings like avocado slices, chopped cilantro, crushed tortilla chips, or vegan sour cream.
Leftovers & Storage
Store in the fridge for up to 5 days in an airtight container. Reheat on the stove or in the microwave. Freeze for up to 3 months—thaw overnight in the fridge and reheat until hot.
Now You Try!
This vegan taco soup is comforting, flavorful, and perfect for when you need something easy and satisfying. Give it a try, and let me know how it went in the comments! Got a question or made a tasty tweak? I’d love to hear it.