Our Vegan Taco Soup recipe is a celebration of vibrant ingredients and bold spices that come together to create a delightful symphony of flavors.
With the added flexibility of customizing toppings, you can tailor the soup to your preferences and enjoy a satisfying and hearty bowl that warms your heart and satisfies your taste buds.
We've swapped out meat for protein-rich red beans and chickpeas, creating a base that's just as satisfying.
Ingredients You Need
- Olive Oil
- Onion and Garlic: Slightly frying fresh onion and garlic in some oil will take the flavor profile of any soup to the next level. I always prefer to use fresh garlic.
- Chickpeas: Canned chickpeas should be washed and drained. If you are using dry chickpeas soak and boil them first.
- Red Beans: You can use black beans, pinto beans, or even brown lentils.
- Corn Kernels: I prefer canned kernels as they are available all year long. You can use fresh or frozen kernels too.
- Canned Tomato: Used chopped canned tomatoes. If you find canned tomatoes with green chilies and chipotle peppers that is even better. But that is optional, and you can always add fresh chilies to add some spice.
- Taco Seasoning: Add any of your favorite brands of taco seasoning.
- Vegetable Stock: Find good quality vegetable stock to enhance the flavor of the soup.
- Garnish with Tortilla chips, Avocado, Cilantro, Pickled jalapeno, and lemon slices.
How to Make the Vegan Taco Soup
The beauty of our Vegan Taco Soup is its ease of preparation. With a single pot and straightforward instructions, you'll have a comforting meal ready in no time.
- Heat the olive oil and sauté diced onion until translucent. Stir in the minced garlic and cook until fragrant.
- Add the washed and drained chickpeas and red kidney beans to the pot. Sauté for about 3-4 minutes until they begin to soften. Slightly smash them with a wooden spoon and let them get mushy. This will add a thick texture to your soup.
- Next, sprinkle the taco powder, pour in canned diced tomatoes (with their juices), and the corn kernels. Mix everything.
- Add the Vegetable broth to the pot and bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer for about 20-25 minutes to allow the flavors to meld.
- Taste and adjust the seasoning. Serve the Vegan Taco Soup hot, and feel free to garnish with diced avocado, dairy-free cheese, chopped cilantro, sliced green onions, or crushed tortilla chips.
Taco Soup Toppings
You can top your vegan taco soup with
- Spring onions
- Fresh herbs (Cilantro, mint, basil, dill, parsley, chives)
- Dry herbs (Oregano, rosemary, basil, thyme)
- Dairy-free cheese
- Vegan parmesan
- Nutritional yeast
- Freshly chopped onions
- Fried onions
- Seeds and nuts
- Avocado slices and lime wedges.
Sides to Serve with Vegan Taco Soup
Taco soup is a flavorful and hearty dish that can be beautifully complemented with a variety of sides. Here are some delectable sides to enhance your taco soup experience:
- Tortilla Chips: Classic and crispy, tortilla chips are perfect for scooping up every last bit of soup. They add a satisfying crunch and a touch of saltiness.
- Cornbread: Serve a slice of warm cornbread for a comforting and slightly sweet accompaniment that complements the soup's flavors.
- Grilled Vegetables: Grilled vegetables like zucchini, bell peppers, and corn add smoky char and a touch of sweetness that complements the soup.
- Rice or Quinoa: A side of cooked rice or quinoa provides additional substance and helps balance out the meal.
- Air Fried Spaghetti or Butternut Squash: this will make the meal more fulfilling and comforting.
- Salsa or Pico de Gallo: A side of salsa or pico de gallo adds extra zip and vibrancy that elevates both the soup and the sides.
Storage and Reheating
You can store taco soup for 3 to 4 days in the refrigerator and 2 to 3 months in the freezer. Simply let the soup cool down completely before storing it. Portion into airtight containers or zip lock bags and place them in airtight containers. Store.
- Microwave: Heat in 1-minute intervals in the microwave and keep stirring occasionally.
- Stovetop: Heat on medium-low to reheat on the stovetop. Keep on stirring to avoid burning. You can also add liquid to adjust consistency.
- Stir, avoid overcooking, and adjust seasoning.
- Add fresh elements for flavor.
- To thaw frozen soup, transfer it from the freezer to the refrigerator and let it thaw overnight. Once thawed, you can reheat the stew using the methods mentioned above.
How do you thicken taco soup?
Your taco soup might be watery due to excess liquid or insufficient thickeners. Consider reducing the liquid or adding ingredients like beans, cornstarch, or tortilla chips to achieve desired consistency.
Taco soup is a dish popular in the United States, particularly in Southern and Southwestern regions. It draws inspiration from Mexican flavors and ingredients, but its specific origins are not tied to a particular location in Mexico.
Whether you're a seasoned vegan or simply looking to explore new flavors, our Vegan Taco Soup Recipe is an invitation to a world of taste and compassion. From the first spoonful to the last, you'll experience the joy of a well-crafted soup that's as nourishing for your body as it is for your soul.
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Vegan Taco Soup
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the washed and drained chickpeas and red kidney beans to the pot. Sauté for about 3-4 minutes until they begin to soften.
- Slightly smash them with wooden spoon and let them get mushy. This will add a thick texture to your soup.
- Next sprinkle the taco powder of your choice, stir well to coat the vegetables with the spices.
- Pour in the diced tomatoes (with their juices) and the corn kernels. Mix everything together.
- Add the Vegetable broth to the pot. Stir to combine all the ingredients.
- Bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer for about 20-25 minutes to allow the flavors to meld.
- Taste and adjust the seasoning if needed. You might need to add some salt.
- Serve the Vegan Taco Soup hot, and feel free to garnish with diced avocado, dairy-free cheese, chopped cilantro, sliced green onions, or crushed tortilla chips.
- Taco soup often tastes even better the next day as the flavors continue to meld. Consider making a larger batch for future enjoyment.
- Don't hesitate to experiment with other vegetables like zucchini, sweet potatoes, or spinach for added nutrients and variety.
- Taste as you go and be mindful of the salt content, especially if using store-bought broth. You can always adjust seasoning as needed.
- Choose a high-quality vegetable broth or make your own for a well-balanced base. Adjust the amount of broth based on your preferred thickness.
- Let the soup simmer for a while to allow the flavors to meld. This also helps develop a richer taste.