This vegan taco soup is cozy, packed with flavor, and so easy to throw together.
It’s hearty, a little spicy, and perfect for a no-fuss dinner when you just want something warm and filling.
I make this when I want all the comfort of tacos—but in soup form.
You just dump, stir, and let it do its thing.
No complicated steps.
Why I Love This Recipe
The first time I made this soup was on a cold weeknight when I didn’t feel like cooking—but I wanted something good. I had a bunch of canned stuff and some leftover taco seasoning. I tossed it all in a pot and hoped for the best. It turned out amazing. Now it’s a regular in my kitchen.
- One-pot, no-fuss cleanup
- Uses pantry staples
- Loaded with fiber and protein
- Tastes even better the next day
- Great for meal prep or freezing
Servings and Cook Time
Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can fire-roasted diced tomatoes
- ½ cup salsa (your favorite kind)
- Juice of 1 lime
- Optional toppings: sliced avocado, tortilla chips, cilantro, lime wedges
Pro Tips
- Use fire-roasted tomatoes for extra smoky flavor
- Add a chipotle pepper in adobo for a spicy kick
- Make a double batch and freeze half
- Let it simmer uncovered for the last 5–10 minutes to thicken
- Don’t skip the lime—it brightens the whole dish
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Can opener
- Measuring spoons
- Citrus juicer (optional)
Substitutions and Variations
- No fire-roasted tomatoes? Use regular canned diced tomatoes
- No black beans? Use kidney beans
- Want it spicier? Add jalapeños or spicy salsa
- No oil? Sauté in a splash of veggie broth
- Add grains? Stir in cooked quinoa or rice at the end
Make Ahead Tips
Chop all your veggies and store them in a container in the fridge up to 2 days ahead. The soup also keeps beautifully in the fridge for up to 5 days and freezes well for up to 3 months.
Recipe and Instructions
Step 1: Sauté the aromatics
Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add 1 diced onion and 3 minced garlic cloves. Cook for 3–4 minutes until the onion is soft and fragrant.
Step 2: Add bell peppers and spices
Add 1 diced red bell pepper and 1 diced green bell pepper. Stir in 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 5 minutes, stirring occasionally, until the peppers are softened and the spices are fragrant.
Step 3: Add liquids and canned ingredients
Pour in 4 cups vegetable broth, 1 can (15 oz) black beans (drained and rinsed), 1 can (15 oz) pinto beans (drained and rinsed), 1 can (15 oz) corn (drained), 1 can (15 oz) fire-roasted diced tomatoes, and ½ cup salsa. Stir well to combine everything.
Step 4: Simmer
Bring everything to a boil, then reduce heat and let simmer uncovered for 20 minutes. Stir occasionally.
Step 5: Add lime juice
Squeeze the juice of 1 lime into the pot. Stir and taste. Adjust seasoning if needed.
Step 6: Serve
Ladle the soup into bowls and top with sliced avocado, crushed tortilla chips, fresh cilantro, and extra lime wedges if you like.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave. It freezes well too—just leave a little space at the top of the container for expansion. Freeze for up to 3 months.
Macros (Per Serving – makes 6 servings)
- Calories: 260
- Protein: 11g
- Carbs: 39g
- Fat: 7g
- Fiber: 11g
Why This Recipe Works (Quick Science)
Canned beans and tomatoes bring both structure and umami to the soup. The spices bloom in oil to release their oils, deepening the flavor. Lime juice adds acidity, which balances out the richness and saltiness of the soup. Letting it simmer uncovered concentrates the flavors by reducing the liquid slightly.
Common Mistakes
- Not draining the beans or corn – adds extra water and dilutes flavor
- Skipping the lime juice – it really balances everything out
- Adding toppings too early – they can get soggy; add just before serving
- Overcooking the peppers – they should be soft, not mushy
What to Serve With
- Warm cornbread or tortilla chips
- A side salad with avocado and lime dressing
- Vegan quesadillas or grilled veggie sandwiches
FAQ
Can I make this in a crockpot?
Yes! Sauté the onion and spices first, then dump everything into the crockpot and cook on low for 6–8 hours or high for 3–4 hours.
Can I use fresh tomatoes instead of canned?
You can, but roast them first or cook them longer for better flavor.
Can I blend the soup?
Sure! For a thicker texture, blend half the soup and mix it back in.
Is this soup gluten-free?
Yes, just make sure your salsa and broth are certified gluten-free.
Final Thoughts
This vegan taco soup is one of those cozy meals you’ll crave again and again. It’s simple, comforting, and totally satisfying. If you try it, leave a comment and let me know how it turned out—or what twist you added to make it your own.