Healthy Gluten Free Vegan Taco Soup
This hearty vegan taco soup is ready in just 30 minutes, freezes well, and is great for meal prepping.
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.
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