Description
This easy vegan taco soup is the ultimate comfort meal, combining black beans, pinto beans, and sweet corn in a savory, spiced tomato broth. It’s a wholesome, filling, and deeply satisfying plant-based dish inspired by the classic flavors of a ground meat taco. Perfectly suited for busy weeknights, this bowl of goodness is rich in fiber and protein, and can be customized with your favorite fresh toppings for a nourishing and cozy dinner that feels like a warm hug.
Ingredients
1 tablespoon avocado or olive oil
1 medium red onion, finely diced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 to 2 teaspoons sea salt
1 can (28-ounce) diced tomatoes in their juices
2 cans (4-ounce) mild green chiles, undrained
2 cans (15-ounce) black beans, rinsed and drained
1 can (15-ounce) pinto beans, rinsed and drained
1 cup frozen sweet corn kernels
2 vegetable bouillon cubes
3 to 4 cups filtered water
Fresh cilantro, lime wedges, and vegan cheese for garnishing
Instructions
Heat the oil in a large pot or Dutch oven over medium heat.
Add the diced red onion and sauté until translucent and soft.
Stir in the chili powder, ground cumin, garlic powder, and sea salt, cooking for 1 minute until fragrant.
Add the diced tomatoes with their juices, green chiles, black beans, pinto beans, corn, bouillon cubes, and water.
Bring the soup to a gentle boil, then reduce heat to low and simmer for 20 to 25 minutes to allow flavors to meld.
Use a potato masher or immersion blender to lightly blend a small portion of the soup if you prefer a thicker, creamier texture.
Serve hot, garnished with fresh chopped cilantro, lime wedges, and a sprinkle of vegan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. To serve freezer leftovers, thaw in the refrigerator overnight and reheat on the stovetop.