Vegan Taco Soup
This hearty vegan taco soup is ready in just 30 minutes, freezes well, and is great for meal prepping.
If you are looking for another way to enjoy taco Tuesday, you are going to want to try this taco soup! Not only is it healthy and vegan, but it’s full of plant-based protein from the beans. It’s also naturally gluten free and makes a great vegetarian dinner idea as well.
Anytime we make a big pot of soup, I make sure I save some for later. This makes cooking in the future easy, and it may save you a trip from needing to get to the store when you are dead tired.
Ingredients Needed
- Onion
- Olive oil
- Garlic
- Bell pepper, diced
- Fire-roasted tomatoes
- Green chiles
- Pinto beans
- Black beans
- Corn
- Coconut milk
- Tomato paste
- Vegetable broth
- Chili powder
- Cumin
- Salt
- Oregano
- Lime juice
How to Make the Best Vegan Taco Soup
Add the diced onion and olive oil to a large stockpot or dutch oven and saute for 5 minutes.
Add the bell pepper and minced garlic, continue cooking for another 3 minutes, then pour in the corn and cook a little longer.
Add all of the remaining taco soup ingredients except for the lime juice and stir.
Bring the soup to a boil, cover, and reduce the heat to low. Simmer for 20 to 25 minutes stirring occasionally.
Transfer 2 cups of soup to a blender and pulse until smooth, then add it back to the pot.
Stir in the lime juice and hot sauce if using. Season to taste. If it’s really thick you can add a little more veggie broth until it reaches the right consistency.
Serve with your favorite vegan taco toppings!
Topping Ideas
- Tortilla strips or chips
- Avocado
- Pico de gallo
- Fresh cilantro
- Vegan cheese
- Dairy free sour cream
- Black olives
- Sliced jalapenos
- Green onions
- Salsa
Variations
- Vegans can season tofu and cook it in a skillet, then add it to the soup towards to end for more protein.
- You can also add lentils or swap the beans and go with only lentils.
- If you are making this soup for those who like meat, you can always add shredded chicken, ground beef, and even chorizo.
Storing Instructions
Keep the leftovers in the refrigerator in an air-tight container for up to 5 days.
To freeze, allow the taco soup to cool completely. Transfer to a freezer-safe bag or container. If you are using a plastic bag, store it flat so it takes up less space.
You can also use Soupers, which freezes soups and sauces into small rectangular single-serving portions.
To reheat from frozen, cook over low heat on the stovetop until it’s warmed all of the way through.
Can You Make Gluten Free Taco Soup In The Slow Cooker?
You can choose to saute the veggies as the original instructions call for, or just dump everything in the crockpot. Cook on low for 5 to 6 hours or high for 3 to 4.
More Healthy Vegan Soup Recipes:
- Creamy Gluten Free Tomato Soup
- Instant Pot Broccoli Cheddar Soup {Gluten Free}
- Vegetarian Quinoa Chili with Black Beans and Kidney Beans
- Paleo Butternut Squash Soup
Healthy Gluten Free Vegan Taco Soup
Ingredients
- 1 yellow onion diced
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 bell pepper diced
- 2 15 ounce cans fire roasted tomatoes
- 1 4- ounce can green chiles
- 1 can pinto beans
- 1 can black beans drained and rinsed
- 1 cup corn
- 1/3 cup coconut milk
- 1 tbsp tomato paste
- 3 cups vegetable broth – can add more to desired consistency
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp salt reduce if beans are salted
- 1 tsp oregano
- 1 tbsp lime juice about 1/2 lime
- Optional: 2 tsp hot sauce if you like it spicy
- Topping ideas: tortilla strips chopped cilantro, fresh lime juice, avocado and/or vegan cheese.
Instructions
- In a large pot or dutch oven, add the finely diced onion and olive oil. Saute for about 5 minutes.
- Add in the minced garlic and diced bell pepper. Saute for about 3 extra minutes, then add in the corn and saute an additional 2 or so minutes.
- To the pot, add all remaining ingredients except lime juice.
- Stir everything well to combine and bring to a boil. Reduce heat to low, cover and let simmer for about 20-25 minutes, stirring occasionally.
- Transfer 2 cups of soup to a blender and blend until smooth.
- Transfer back to the pot and stir to combine. Stir in the lime juice and optional hot sauce. Taste and adjust flavors as desired, and/or add more broth to thin it out if you like.
- Serve and garnish with tortilla strips, chopped cilantro, fresh lime juice, avocado and/or vegan cheese.
