Vegan Taco Soup
Prep Time
15 mins
Total Time
30 mins
This Vegan Taco Soup is the perfect comfort food, loaded with veggies and spices. Easy to make and filled with healthy ingredients. It is also vegan, gluten-free and filled with plant-based protein from the black beans.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 red onion, chopped
- 1 green bell peppers, chopped
- 3 cloves garlic, minced
- 1 jalapeño, deseeded and chopped (optional)
- 1 tablespoon taco spice mix, or more to taste
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 3-4 cups vegetable broth
- 2 (14 ounce/ 400g) can chopped tomatoes
- 1 (14 ounce/ 400g) can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- ½ cup quinoa, rinsed
- Salt and ground black pepper, to taste
Toppings (optional):
- Sliced avocado
- Fresh coriander
- Sliced red onion
- Grated vegan cheddar cheese
- Vegan Sour cream
- Tortilla chips
- Lime slices
Instructions
-
To a large soup pot, add the oil and onions and bell pepper. Sauté over medium heat for a few minutes until the onion is translucent. Add the garlic, chopped jalapeño and the spices, stir well and sauté for another minute.
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Pour in the vegetal broth and tomatoes and stir well.
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Then add the black beans, corn and quinoa, stirring well while bringing the soup to a simmer. Cook for about 10-15 minutes until the quinoa is fully cooked, stirring often.
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Salt and pepper to taste and serve hot with some of the toppings listed.