Description
This hearty and flavorful Vegetarian Taco Soup is packed with colorful vegetables, beans, and a blend of taco seasonings that create a comforting, protein-rich meal. Perfect for a cozy lunch or dinner, this soup can be easily customized with your favorite toppings like avocado, cheese, or tortilla chips for added texture and flavor.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 carrots, diced
- 1 zucchini, diced
Beans and Vegetables
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (28 ounces) diced tomatoes with green chilies
Liquids and Seasonings
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
Optional Toppings
- Avocado
- Tortilla chips
- Cilantro
- Cheese
- Sour cream
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing your aromatics and vegetables.
- Sauté the onion: Add the diced onion to the pot and cook for 3-4 minutes until translucent, releasing its sweetness and flavor.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Cook the vegetables: Add the diced bell pepper, carrots, and zucchini to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables become tender but still retain some texture.
- Add beans and liquids: Stir in the black beans, kidney beans, corn, diced tomatoes with their juice, vegetable broth, taco seasoning, and cumin. Mix well to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for 20-30 minutes, stirring occasionally to prevent sticking and to help meld the flavors.
- Season to taste: Taste the soup and adjust salt and pepper as needed to balance the flavors perfectly.
- Serve and garnish: Ladle the soup into bowls and top with optional avocado slices, crunchy tortilla chips, fresh cilantro, shredded cheese, or a dollop of sour cream according to your preference.
Notes
- You can substitute or add other vegetables like corn, celery, or spinach based on preference.
- For a spicy kick, add chopped jalapeños or cayenne pepper with the taco seasoning.
- Use low-sodium vegetable broth to control sodium content.
- To make it vegan, omit cheese and sour cream or use plant-based alternatives.
- Leftovers reheat well and can be stored in the refrigerator for up to 4 days.
