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Vegetarian Taco Soup

Vegetarian taco soup made in one pot with a hearty, veggie-loaded broth and tender beans, simmered until the flavors meld. Topped with fresh avocado, cilantro, lime, and tortilla chips for a bright, crunchy finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Beans and vegetables
  • 1 can (15 oz) black beans Drained
  • 1 can (15 oz) pinto beans Drained
  • 1 can (15 oz) kidney beans Drained
  • 1 can (15 oz) corn Drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) fire-roasted tomatoes
  • 1 green bell pepper Diced
  • 1 onion Diced
  • 3 cloves garlic Minced
Soup base
  • 4 cup vegetable broth
  • 1 packet (1 oz) taco seasoning
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tbsp olive oil For sautéing
  • 1 salt To taste
  • 1 black pepper To taste
Toppings
  • 1 avocado Sliced
  • 1 cilantro Chopped
  • 1 lime wedges
  • 1 sour cream or vegan sour cream
  • 1 tortilla chips For serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tbsp olive oil in a large pot over medium heat and sauté the onion and green bell pepper for 4-5 minutes, until softened and glossy. Stir occasionally so the vegetables cook evenly without browning too much.
Build the flavor
  1. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant. Sprinkle in the taco seasoning, cumin, chili powder, and smoked paprika and stir to coat the vegetables.
Simmer
  1. Add the black beans, pinto beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, fire-roasted tomatoes, and 4 cups vegetable broth. Bring the mixture to a boil, then reduce heat.
  2. Simmer for 15-20 minutes, stirring occasionally, until the flavors meld and the broth looks slightly thickened. Season with salt and black pepper to taste right at the end.
Serve
  1. Ladle the vegetarian taco soup into bowls and top each serving with avocado, cilantro, and lime wedges. Add sour cream (or vegan sour cream) and serve with tortilla chips on the side.

Notes

Pro tip: keep the simmer gentle (not a hard boil) so the beans stay intact and the broth doesn’t get watery—stir every few minutes. Refrigerate leftovers in an airtight container for up to 4 days; freeze in a freezer-safe container for up to 3 months (add toppings fresh after reheating). For a lighter option, swap 1 can of beans for an equal amount of drained lower-sodium beans and use reduced-sodium vegetable broth.