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Vegetarian Taco Soup

Vegetarian taco soup with a thick, veggie-packed broth from a quick simmer of beans, corn, and tomatoes. Sautéed onion and bell pepper add depth, then spices meld for a hearty Tex-Mex bowl topped with lime and avocado.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

black beans
  • 1 can (15 oz) black beans, drained
pinto beans
  • 1 can (15 oz) pinto beans, drained
kidney beans
  • 1 can (15 oz) kidney beans, drained
corn
  • 1 can (15 oz) corn, drained
Rotel tomatoes
  • 1 can (10 oz) Rotel tomatoes
diced tomatoes
  • 1 can (14 oz) diced tomatoes
fire-roasted tomatoes
  • 1 can (14 oz) fire-roasted tomatoes
green bell pepper
  • 1 green bell pepper, diced
onion
  • 1 onion, diced
garlic
  • 3 cloves garlic, minced
taco seasoning
  • 1 packet (1 oz) taco seasoning
vegetable broth
  • 4 cup vegetable broth
cumin
  • 2 tsp cumin
chili powder
  • 1 tsp chili powder
smoked paprika
  • 0.5 tsp smoked paprika
olive oil
  • 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 1 tablespoon olive oil in a large pot over medium heat, then sauté the onion and bell pepper for 4-5 minutes until softened and fragrant.
  2. Add the garlic and cook for 1 minute, then stir in taco seasoning, cumin, chili powder, and smoked paprika for 30 seconds until the spices become aromatic.
Build the soup
  1. Add the black beans, pinto beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, fire-roasted tomatoes, and vegetable broth, then bring the mixture to a boil.
  2. Simmer for 15-20 minutes until the flavors meld, then season with salt and pepper to taste.
Serve
  1. Serve the soup hot and top each bowl with avocado, cilantro, lime wedges, sour cream or vegan sour cream, and tortilla chips.

Notes

Pro tip: If you want a thicker soup, simmer uncovered for the last 5 minutes so some liquid reduces. Store leftovers in the fridge for up to 4 days; reheat on the stovetop or microwave. Freezing is yes—cool completely, freeze in portions up to 3 months, and thaw overnight in the fridge. For a dairy-free bowl, choose vegan sour cream and keep toppings as listed.