Easy Vegan Taco Soup (Detailed Recipe)

Servings

4 servings

Preparation Time

• Prep: 10 minutes

• Cook: 25 minutes

• Total: ~35 minutes

Ingredients

Base Ingredients

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 bell pepper, diced

Beans & Vegetables

• 1 can (400 g) black beans, drained and rinsed

• 1 can (400 g) kidney beans, drained and rinsed

• 1 cup corn (fresh, frozen, or canned)

• 1 can (400 g) diced tomatoes

Liquid

• 2 cups vegetable broth

Seasonings

• 1 tablespoon taco seasoning

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• Salt and black pepper to taste

Optional Toppings

• Sliced avocado

• Fresh cilantro

• Crushed tortilla chips

• Vegan sour cream

• Lime wedges from lime

Step-by-Step Instructions

1. Cook the Aromatics

Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3–4 minutes until soft.
Add minced garlic and cook for another 1 minute until fragrant.

2. Add Vegetables

Add the bell pepper and cook for 3 minutes until slightly softened.

3. Add Beans and Tomatoes

Stir in:

• Black beans

• Kidney beans

• Corn

• Diced tomatoes

Mix everything well.

4. Add Broth and Seasonings

Pour in the vegetable broth.
Add taco seasoning, cumin, chili powder, salt, and black pepper.
Stir until everything is combined.

5. Simmer the Soup

Bring the soup to a gentle boil.
Reduce heat and let it simmer for 15–20 minutes, allowing the flavors to blend.

6. Taste and Adjust

Taste the soup and adjust seasoning if needed (more salt, chili powder, or cumin).

7. Serve

Ladle the soup into bowls and top with avocado, cilantro, tortilla chips, vegan sour cream, and a squeeze of lime.

Tips for Best Flavor

• Let the soup sit 10 minutes after cooking for deeper flavor.

• Slightly mash some beans with a spoon to make the soup thicker.

• Add extra chili powder for a spicier taco-style flavor.