This vegan taco soup recipe is a super delicious and easy dinner that comes together very quickly. Serve it with tortilla chips or corn bread.
This is picky kid approved too, y’all. I love that it uses mostly shelf-stable pantry items too. I always keep the ingredients on hand, because it has often stepped in our dinner rotation as an emergency meal.
How to make vegan taco soup
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
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To make this vegan taco soup, you will need the following:
- cooking spray
- onion
- corn
- tomatoes with green chilis
- salsa
- canned pinto beans
- caned black beans
- canned red kidney beans
- water
- chili powder
- cumin
- garlic powder
- paprika
- salt and pepper
Cooking vegan taco soup
Spray a large pot or dutch over with some cooking spray. (or use broth/ water for an oil free sauté, if you prefer)
Sauté the onion over medium heat until translucent, abut 5 minutes.
Add undrained tomatoes and spices, stirring to combine.
Add remaining ingredients, and stir to combine.
Bring the vegan taco soup to a boil, reduce heat to low, and simmer for an hour partially covered, stirring occasionally to prevent scorching. Note: you may see more evaporation of liquids. Keep and eye on it, and feel free to add a little extra water (1/2 cup to 1 cup), if needed.
Serve this vegan taco soup with tortilla chips and toppings of choice. I love diced avocado, cilantro and green onion.
FAQs
Yes! This freezes really well in an airtight container for 2 to 3 months.
Up to 5 days.
Yes! We do this all the time. Simply eliminate one of the cans of beans, and brown the meat substitute as you are cooking the diced onion. Follow all other steps as written.
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Vegan Taco Soup
Vegan taco soup is a delicious and easy family favorite, and it is completely plant-based.
Ingredients
- cooking spray
- 1 onion, diced (I used yellow onion)
- 1 10-ounce can Ro’tele tomatoes with green chilis, undrained
- 2 cup corn kernels (I used frozen, but fresh is fine too)
- 1 16-ounce jar of mild salsa
- 1 14-ounce can pinto beans, undrained
- 1 14-ounce can black beans, undrained
- 1 14-ounce can red kidney beans, undrained
- 1 cups water more or less, for desired consistency
Seasoning (you can substitute a packet of taco seasoning)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon black pepper (or more to taste)
Instructions
-
Spray a large pot or dutch over with some cooking spray. (or use broth/ water for an oil free sauté, if you prefer)
-
Sauté the onion over medium heat until translucent, abut 5 minutes.
-
Add undrained tomatoes and spices, stirring to combine.
-
Add remaining ingredients, and stir to combine.
-
Bring to a boil, reduce heat to low, and simmer for 1 hour partially covered, stirring occasionally to prevent scorching. (Note: you may see more evaporation of liquids with the stovetop method. Keep and eye on it, and feel free to add a little extra water (1/2 cup to 1 cup), if needed.
-
Serve with tortilla chips, diced avocado or other toppings of choice (cilantro, green onion, vegan cheese, vegan sour cream, cashew cream, etc.)
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Note: Nutrition numbers do not include tortilla chips or toppings.
You can freeze this up to a couple months in an airtight container. It will last in the fridge up to 5 days.
Feel free to sub out my homemade seasoning blend with a packet of taco seasoning if you need a little added convenience.
Cynthia L Erbentraut says
I made this today and my husband really liked it. I had no salsa on hand so I made homemade salsa and substituted it. It was delicious. Thank you for sharing.
Marjorie @APinchOfHealthy says
I am so happy to hear this Cynthia! Thanks for taking the time to leave feedback.