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Vegetarian Taco Soup

Vegetarian taco soup made with a quick sauté, then simmered until the beans and tomatoes turn the broth flavorful and hearty. Loaded with black beans, pinto beans, corn, and Rotel, then topped with avocado, cilantro, and lime.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Beans, veggies, and broth
  • 15 oz black beans drained
  • 15 oz pinto beans drained
  • 15 oz kidney beans drained
  • 15 oz corn drained
  • 10 oz Rotel tomatoes
  • 14 oz diced tomatoes
  • 14 oz fire-roasted tomatoes
  • 1 green bell pepper diced
  • 1 onion diced
  • 3 garlic minced
  • 1 oz taco seasoning packet
  • 4 cup vegetable broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tbsp olive oil
Toppings
  • 1 avocado
  • 1 cilantro
  • 1 lime wedges
  • 1 sour cream or vegan sour cream
  • 1 tortilla chips

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot, then sauté onion and bell pepper for 4-5 minutes. Stir occasionally until the vegetables soften and look slightly translucent.
  2. Add garlic and cook for 1 minute, stirring to prevent burning. The mixture should smell fragrant and warmed through.
Build the soup
  1. Stir in taco seasoning, cumin, chili powder, and smoked paprika, and cook for 30 seconds. You should see the spices darken slightly and become aromatic.
  2. Add black beans, pinto beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, fire-roasted tomatoes, and vegetable broth. Bring everything to a boil over medium-high heat.
Simmer and serve
  1. Simmer the soup for 15-20 minutes until flavors meld, stirring once or twice. The broth should be richly colored and slightly thickened.
  2. Season with salt and pepper to taste. Serve hot with avocado, cilantro, lime wedges, sour cream (or vegan sour cream), and tortilla chips.

Notes

Pro tip: for a thicker texture, simmer uncovered for the full 20 minutes and stir to break up some of the beans. Refrigerate leftovers in an airtight container up to 4 days; reheat on the stove or microwave until steaming. Freezing is yes—freeze up to 3 months, and add toppings fresh after reheating. For a lighter option, use reduced-sodium vegetable broth and skip or reduce sour cream in favor of avocado.