This vibrant vegan taco soup features a hearty blend of beans, corn, and spices that promises a soul-warming experience. Topped with garnishes like avocado, shredded vegan cheese, and fresh cilantro, it’s the perfect fusion of taste, texture, and nutrition. Make a double batch for quick and easy meals all week long!
Why you'll love this recipe
- Quick & easy: I’ve made this recipe incredibly straightforward, using mostly pantry staples and just a few spices, so you can whip up a pot even when you’re in a rush!
- Nutritional powerhouse: Loaded with protein-rich beans, wholesome veggies, and heart-healthy fats, you'll be nourishing your body while satisfying your taste buds.
- Adaptable heat: Whether you love a fiery kick or prefer a milder taste, it's easy to adjust the spiciness to suit your preference.
What is vegan taco soup?
Vegan taco soup is a simple, straightforward, and wholesome take on your favorite taco flavors, wrapped up in a comforting bowl! With a combination of three different types of beans, it provides a rich, creamy texture and tons of plant-based protein.
The bold and flavorful spices, jalapeños, and umami flavors from nutritional yeast make each spoonful ultra-hearty and satisfying. And my favorite part? How quick and easy this recipe is to make and how perfectly it stores for leftovers!
To round out the meal, try pairing your vegan taco soup with crispy corn tortilla chips, fresh herbs, vegan cheese, or a spoonful of vegan sour cream. All you need is 30 minutes to create a go-to family meal that’s great any night of the week!
Is taco soup vegan?
Traditionally, taco soup is made with chicken or beef broth, dairy-based toppings, and ground meat. However, this version is 100% vegan-friendly without compromising on flavor!
With a simple swap to vegetable broth, nutritional yeast for a cheesy flavor, and optional Tofu Ground Beef, you’ll have a recipe on hand that won’t make you miss the original even a bit!
Ingredients & Substitutions
- Beans: I use a mixture of black beans, red kidney beans, and pinto beans for a blend of flavors and textures. You can use any combination of these that you prefer, or you can try navy beans, cannellini beans, Great Northern beans, bayo beans, or chickpeas.
- Sweet corn: Adds a hint of sweetness and a crunchy texture. You can also use frozen corn kernels or fresh corn kernels from the cob, depending on availability.
- Diced tomatoes: Provide juiciness and a tangy-sweet taste. For a slightly smokier flavor, try fire-roasted diced tomatoes.
- Nutritional yeast: Offers a cheesy and slightly nutty flavor. You should be able to find this at most bulk food stores or online. You can also use white miso paste for umami.
- Vegetable broth: Forms the soup's liquid base and adds depth of flavor. Store-bought or homemade both work, or you can use water for a less expensive option.
- Avocado oil: Used for sautéing the veggies. I prefer avocado oil for its mild taste and high smoke point, but you can also use olive, canola, or sunflower oil.
- Onion: Imparts a sweet and savory depth to the soup once sautéed. Both white and yellow onions will work, or try leeks or shallots for a milder onion flavor.
- Jalapeño: Adds a spicy kick! If you’re a spice lover, add a few serranos or habaneros.
- Fresh garlic: Offers a robust aromatic flavor. Garlic powder will work in a pinch.
- Seasonings: To give this vegan taco soup recipe a characteristic Tex-Mex flavor, I use a blend of taco seasoning, cumin, paprika, and salt. You can also add ancho or chipotle chili powder, Mexican oregano, or red chili powder if you’d like.
How to make vegan taco soup
- Step 1: Begin by draining and rinsing all the beans. This ensures that any excess salt or preservatives are washed away, giving you a clean flavor slate.
- Step 2: Sauté the onions in a large Dutch oven or stockpot until they’re translucent. Add the jalapeños and garlic, cooking for a minute or so longer.
- Step 3: Pour in the beans, corn, and tomatoes, followed by the nutritional yeast, spices, and broth. Stir everything together until well combined.
- Step 4: Bring the soup to a boil, then reduce the heat to low and simmer it to bring the flavors together. If the soup is looking too thick, add a little more water or broth.
- Step 5: Serve your vegan taco soup immediately while hot with your favorite garnishes.
What to serve with vegan taco soup
Take your vegan taco soup recipe to the next level with toppings like these:
- Scallions or chives
- Avocado slices
- Sliced radishes
- Vegan sour cream
- Fresh or pickled jalapeños
- Fresh cilantro
- Lime wedges
- Shredded vegan cheese
- Crunchy tortilla chips
For a full Tex-Mex spread, try pairing your bowl of vegan taco soup with a fresh chopped salad, vegan cheese quesadillas, or lime-infused rice.
Storage & Reheating
Preserving the freshness of this vegan taco soup recipe is key to great leftovers! To maintain the best flavors, follow these simple instructions:
- Fridge: Once cooled, store the soup in a sealed container for up to 4 days.
- Freezer: You can freeze this soup for up to 2 months. If you have the space, I think it’s best to keep leftovers in single-serving portions to make reheating easier.
- Reheating: To reheat, simmer the soup on low heat, adding a bit of broth or water if necessary.
Variations
- Heat levels: Experiment with different chili varieties for varied heat levels and flavors.
- Greens: Try stirring baby spinach or kale in for added nutrition.
- Potatoes: Add diced sweet potatoes or Yukon gold potatoes to add more bulk.
- Creamy: Stir in some coconut milk or vegan cream for a rich broth consistency.
Top tips
- Spice: Always taste and adjust the seasonings before serving your soup to ensure it’s flavored to your liking.
- Consistent simmer: Maintain a steady simmer to ensure the flavors meld together. The longer you simmer, the more developed the flavors become.
- Homemade chips: For the most authentic flavor, toast your own corn tortilla strips.
- Adjust the soup thickness: If the soup thickens upon storage, dilute it with a bit of broth during reheating.
FAQ
Of course! Fresh tomatoes will add a unique texture and fresh taste to the soup. However, canned tomatoes are preferred for soup in general since they are preserved when they’re perfectly ripe.
Yes, you can! Just add all the ingredients and cook on low for 6-8 hours or high for 3-4 hours.
Your soup can thicken up as it sits since the beans absorb water. If it thickens too much, just add a bit more broth or water during reheating.
More soup recipes
If you enjoyed this vegan taco soup recipe, don’t forget to check out some more warm and comforting dishes like these:
- Vegan Korean Ramen: A dish inspired by Japanese ramen and Korean ramyeon.
- Vegan Tom Kha Soup: Tangy, salty, and creamy soup that’s great for the winter months.
- Chickpea Soup: A warm, comforting soup that's packed with nutrients.
- Vegan Red Thai Curry: Creamy, spicy, and flavorful South East Asian dish.
Vegan Taco Soup
DESCRIPTION
INGREDIENTS
- 15 ounces black beans drained and rinsed under cold water
- 15 ounces red kidney beans drained and rinsed under cold water
- 15 ounces pinto beans drained and rinsed under cold water
- 15 ounces sweet corn
- 14 ounces diced tomoates
- ¼ cup nutritional yeast
- 4 cups veggie broth
- 1 tablespoon avocado oil
- 1 cup onions diced
- 2 tablespoon jalapeño diced
- 2 tablespoon garlic minced or paste
- 3 tablespoon taco seasoning mild
- 2 teaspoon cumin powder
- 1 teaspoon paprika
- 1 ½ teaspoon salt
Toppings (Optional)
- 2 whole scallions chopped
- 1 whole avocado chopped
- 3 whole radish thinly sliced
- 1 whole jalapeño thinly sliced
- 1 bunch fresh cilantro chopped
- vegan sour cream
- lime wedges
- vegan cheese shredded
METHOD
- Drain and rinse all the canned beans under cold water.
- Heat oil in a Dutch oven or large stock pot over medium heat. Add onions and cook till translucent. Next stir in the jalapeño and garlic. Cook garlic for about a minute.Note: If you can't take the heat, then deseed the jalapeño before dicing them.
- Add diced tomatoes, black beans, red kidney beans, pinto beans, sweet corn, and nutritional yeast. Mix together till combined.
- Then add all the spices (taco seasoning, cumin powder, paprika powder, salt).
- Next pour in the broth and give it a good stir to combine it all.
- Bring to a boil, then reduce heat to low, and place the lid over partially uncovered to let the steam out. Cook for 25 minutes, and stirring occasionally. Optional: Add a little broth or water, if soup seems to be too thick in consistency.
- Top it with your favorite toppings and serve hot with a side of tortilla chips and/or vegan sour cream.
NOTES
- Spice: Always taste and adjust the seasonings before serving your soup to ensure it’s flavored to your liking.
- Consistent simmer: Maintain a steady simmer to ensure the flavors meld together. The longer you simmer, the more developed the flavors become.
- Homemade chips: For the most authentic flavor, toast your own corn tortilla strips.
- Adjust the soup thickness: If the soup thickens upon storage, dilute it with a bit of broth during reheating.
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