Description
This hearty Vegetarian Taco Soup is a flavorful and comforting dish perfect for any day. Packed with a colorful medley of vegetables, beans, and spices, it offers a nutritious and satisfying meal that combines classic taco flavors in a cozy soup form. Easy to make and ideal for meal prep or family dinners, this soup is both delicious and wholesome.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 carrots, diced
- 1 zucchini, diced
Beans & Vegetables
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (28 ounces) diced tomatoes with green chilies
Liquids & Seasoning
- 2 cups vegetable broth
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
Optional Toppings
- Avocado
- Tortilla chips
- Chopped cilantro
- Cheese
- Sour cream
Instructions
- Heat the oil: Heat the olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables.
- Sauté onion: Add the diced onion and cook for about 3-4 minutes until it becomes translucent and soft.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn.
- Cook vegetables: Add the diced bell pepper, carrots, and zucchini to the pot and sauté for 5-7 minutes until the vegetables are tender but still hold shape.
- Combine beans and liquids: Stir in the black beans, kidney beans, corn, diced tomatoes with their juice, vegetable broth, taco seasoning, and cumin. Mix well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-30 minutes. Stir occasionally to prevent sticking.
- Season to taste: Taste the soup and adjust with salt and pepper as needed for perfect seasoning.
- Serve: Ladle the hot soup into bowls and top with optional avocado slices, crunchy tortilla chips, fresh cilantro, shredded cheese, or a dollop of sour cream for added flavor and texture.
Notes
- For a spicier kick, add jalapeños or a dash of hot sauce while simmering.
- Use low-sodium vegetable broth to control the saltiness.
- This soup can be stored in the refrigerator for up to 4 days and tastes even better the next day.
- Freeze leftovers in portioned containers for up to 3 months.
- To make it vegan, omit cheese and sour cream or use plant-based alternatives.
