This Vegetarian Taco Soup is a tasty mix of beans, corn, tomatoes, and spices that brings a punch of flavor! It’s perfect for a cozy night in or a quick family dinner.
What I love most is how easy it is—just toss everything in one pot and let it simmer. Plus, it makes the house smell amazing! You might want to keep some tortilla chips nearby for extra crunch. 🌮
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing. You can swap this for avocado oil or any other neutral oil if olive oil isn’t available.
Onion: A small onion adds sweetness and depth. If you’re out of onions, try shallots or even leeks for a different flavor twist.
Black Beans: They provide protein and texture. You can use pinto beans or kidney beans as alternatives if needed.
Tomatoes with Green Chilies: These add heat and tang. If you prefer a milder soup, use plain diced tomatoes and add a small amount of chopped green chili to taste.
Cilantro: Fresh cilantro brightens the soup. If you’re not a fan, parsley works well too, or you can skip it altogether.
How Do You Ensure Your Soup is Packed with Flavor?
To really bring out the flavors in your Vegetarian Taco Soup, follow these simple tips!
- Always sauté the onions and garlic first to enhance their sweetness and aroma. This base is what will make your soup taste rich.
- Let the soup simmer for at least 20 minutes. This allows the spices to mingle and develop fullness.
- Adjust seasonings to your taste at the end. Everyone’s palate is different, so taste and add more chili powder or salt as needed!
- Don’t skip the toppings! Shredded cheese, sour cream, and extra cilantro not only add creaminess but also balance the spices.
Vegetarian Taco Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Optional toppings: shredded cheese, sour cream or Greek yogurt, tortilla chips
How Much Time Will You Need?
This delicious Vegetarian Taco Soup takes about 10 minutes to prepare and about 20 minutes to cook. So, in just around 30 minutes, you’ll have a warm, satisfying meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion. Cook it for about 5 minutes, stirring occasionally, until the onion is softened and translucent. This step builds a lovely flavor base for your soup!
2. Add the Garlic:
Next, stir in the minced garlic and cook for just 1 minute. You want to be careful not to burn it; you’re just looking for that fragrant aroma to fill your kitchen!
3. Mix in the Main Ingredients:
Now it’s time to add in the flavorful stuff! Toss in the black beans, corn, diced tomatoes with green chilies, and tomato sauce. Give everything a good stir to combine all the ingredients.
4. Pour in the Broth and Season:
Pour in the vegetable broth now, and add the chili powder, ground cumin, smoked paprika, salt, and pepper. Stir everything together and bring the mix to a boil. Then, reduce the heat and let it simmer uncovered for about 20 minutes to allow all the amazing flavors to meld together.
5. Final Touches:
Before serving, stir in the chopped cilantro. This will brighten up the soup and add a wonderful fresh flavor!
6. Serve and Enjoy:
Ladle the soup into bowls and feel free to garnish with optional toppings like shredded cheese, a dollop of sour cream or Greek yogurt, and a sprinkle of extra cilantro. Serve it with tortilla chips on the side for a delightful crunch!
This hearty Vegetarian Taco Soup is warming and packed with Tex-Mex flavors, perfect for a satisfying meatless meal!
Can I Use Different Types of Beans?
Absolutely! While black beans are delicious, feel free to swap them for pinto beans, kidney beans, or even chickpeas based on your preference or what you have on hand.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just make sure to let the soup cool down before sealing it up. Reheat it gently on the stove or in the microwave, adding a splash of broth if it’s thickened.
Can I Make This Soup Spicy?
Yes! If you like a little heat, consider adding diced jalapeños, a dash of cayenne pepper, or an extra teaspoon of chili powder to the mix. Adjust to your spice preference!
Can I Make This Recipe Vegan?
This recipe is already vegan, but just ensure that any toppings like cheese or sour cream you use are also vegan options if needed. Nutritional yeast is a great cheese substitute that adds a cheesy flavor!