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Vegetarian Taco Soup

Vegetarian taco soup with a vibrant tomato-and-bean broth, simmered until the flavors meld and thickened just enough to cling to toppings. Loaded with black beans, pinto beans, kidney beans, corn, Rotel, and fire-roasted tomatoes for a hearty Tex-Mex bowl with fresh avocado, lime, and cilantro.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Vegetarian Taco Soup Base
  • 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 cloves garlic minced
  • 1 oz taco seasoning packet (1 oz)
  • 4 cup vegetable broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tbsp olive oil
Toppings
  • 1 avocado sliced
  • 0.25 cup cilantro chopped
  • 1 lime wedges
  • 0.25 cup sour cream or vegan sour cream
  • 2 tortilla chips

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon olive oil in a large pot over medium heat, then sauté onion and bell pepper for 4-5 minutes until softened.
  2. Add garlic and cook for 1 minute, stirring, until fragrant—do not let it brown.
Build the soup
  1. Stir in taco seasoning, cumin, chili powder, and smoked paprika and cook for 30 seconds to bloom the spices.
  2. Add black beans, pinto beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, fire-roasted tomatoes, and vegetable broth, then bring the mixture to a boil.
Simmer and serve
  1. Reduce to a simmer and cook for 15-20 minutes until the flavors meld and the broth tastes well seasoned.
  2. Season with salt and pepper to taste, then serve hot with avocado, cilantro, lime wedges, sour cream (or vegan sour cream), and tortilla chips on top.

Notes

Pro tip: simmer uncovered for 5 minutes near the end if you want a slightly thicker broth that clings to chips. Refrigerate leftovers in an airtight container for up to 4 days; reheat on the stovetop or microwave until hot. Freezing is yes—freeze in portions for up to 3 months, and add fresh avocado/cilantro/lime after reheating. For a dairy-free option, use vegan sour cream as the only swap.