Vegan Taco Soup

This veggie taco soup is warming and nutritious, perfect to make in the fall and winter months. Loaded with veggies and spices, this soup makes a great meal prep. It tastes even better the next day when the flavours get to mingle in the fridge.

For more warming soups, check out these recipes: Sweet potato, coconut and chilli soup, Moroccan Lentil Soup or this Spiced carrot and lentil soup.

Ingredients

This easy vegan taco soup is filled with healthy ingredients listed below.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Oil of choice, olive oil or avocado oil are both good options.
• Red onion, chopped, or yellow onion.
• Green bell pepper, chopped. Other color of bell pepper works great too.
• Garlic, minced
• Jalapeño, chopped and deseeded, optional for a little extra spice.
• Spices: Taco spice mix, use mild or spicy, smoked paprika, ground cumin, salt and ground black pepper.
• Vegetable broth, preferably organic
• Chopped tomatoes, or tomato sauce.
• Canned black beans, drained and rinsed.
• Sweet corn, frozen or canned.
• Quinoa, white or multicolour, rinsed and picked over.

Toppings (optional):

• Diced avocado
• Fresh coriander
• Sliced red onion
• Grated vegan cheddar cheese
• Vegan Sour cream
• Tortilla chips
• Lime slices

See recipe card for quantities.

Instructions

This vegetable taco soup has loads of flavor from all the veggies and spices. It is easy to make, follow the step-by-step photos below. For the full written instructions, see the recipe card at the bottom.

Hint: If the soup gets too thick, add more vegetable broth or water as needed. Salt and pepper to taste and serve hot with some of the toppings listed below.

Toppings:

The soup tastes great as is, or with one, or many of the following topping choices:

• Diced avocado
• Fresh coriander
• Sliced red onion, or try this recipe for pickled red onions.
• Grated vegan cheddar cheese
• Vegan Sour cream
• Tortilla chips
• Lime slices

Substitutions and Variations

• Beans – the black beans in this recipe can also be replaced with any kind of canned beans, chickpeas or lentils.
• Spicy – For a spicier soup, use a spicy taco spice mix. Add some extra jalapeño in the soup or top with some slices.
• Onion – Instead of red onion, yellow onion can also be used.
• Bell pepper – this recipe uses green bell pepper, but any colour works. 
• Tomato sauce – instead of chopped tomatoes, tomato sauce or pasta can also be used.
• Quinoa – use white quinoa or one with 3 colours. Rice can also be used instead of the quinoa, you might have to add a little extra broth or water to thin out the soup.

Another tasty soup using quinoa try this Lentil Quinoa Soup.

Another great warming winter soup to try is this Spiced carrot and lentil soup or this Sweet potato, coconut and chilli soup. Serve with some crusty bread for dipping like this No Knead Whole Wheat Bread.

Storage

I love making a big batch of this vegan tortilla soup for meal prep, the recipe can easily be doubled. Store leftovers in the fridge for the week, or freeze for later. Follow the instructions below for how to best store soup. 

• Refrigerator: Once the soup has cooled down completely, pour it into an airtight container and seal it tight with a lid. The soup can be stored in the fridge for up to 5–6 days. 
• Freezer: The soup can also be frozen. Follow the directions for the fridge or add the cooled soup into freezer friendly ziplock bags. Carefully try to press out any air from the bag and seal them really well so the soup won’t leak. Freeze the soup for 2–3 months.
• Reheat: The soup can be reheated in 2 different way, either in the microwave, or in a pot on the stove. The fastest and easiest way, is to reheat a small amount of soup in the microwave. Heat on high heat for 2-3 minutes until it is bubbling and piping hot. Stir well and then let it sit for about 30 seconds before serving, this allows the heat to evenly distribute. 
• If you are reheating more than one portion of soup, I recommend heating it on the stove. Add the soup to a large pot and heat on low heat, stirring often until the soup comes to a simmer. 

Do not save reheated leftovers.

Soup

Looking for other recipes like this? Try these:

Salad

Make it a soup and salad combo:

Bread

Serve this with a slice of homemade bread:

I WOULD LOVE TO HEAR FROM YOU! 

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