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Home » Food » Recipes » Vegan » Vegan Taco Soup (easy dinner)

Vegan Taco Soup (easy dinner)

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Vegan Taco Soup
Vegan Taco Soup

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.

closeup of vegan taco soup topped with diced avocado

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.

Ingredients with label text on white surface

Note: This post contains Amazon affiliate links. See my full affiliate disclosure policy here.

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.

cooking onion in a large pot

Add undrained tomatoes and spices, stirring to combine.

adding tomatoes and spices to a pot

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.

vegan taco soup in a large pot

Serve this vegan taco soup with tortilla chips and toppings of choice. I love diced avocado, cilantro and green onion.

vegan taco soup in a bowl with spoon and tortilla chips

FAQs

Can I freeze this vegan taco soup?

Yes! This freezes really well in an airtight container for 2 to 3 months.

How long is this good in the refrigerator?

Up to 5 days.

Can I add some Beyond or Impossible vegan meat substitute?

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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closeup of vegan taco soup topped with diced avocado
5 from 1 vote
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Vegan Taco Soup

Vegan taco soup is a delicious and easy family favorite, and it is completely plant-based.

Course Soup
Cuisine Mexican
Keyword instant pot, taco soup
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8
Calories 214 kcal
Author Marjorie @APinchOfHealthy

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

  1. Spray a large pot or dutch over with some cooking spray. (or use broth/ water for an oil free sauté, if you prefer)

  2. Sauté the onion over medium heat until translucent, abut 5 minutes.

  3. Add undrained tomatoes and spices, stirring to combine.

  4. Add remaining ingredients, and stir to combine.

  5. 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.

  6. 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.

Nutrition Facts
Vegan Taco Soup
Amount Per Serving
Calories 214 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 961mg42%
Potassium 821mg23%
Carbohydrates 42g14%
Fiber 12g50%
Sugar 6g7%
Protein 12g24%
Vitamin A 551IU11%
Vitamin C 8mg10%
Calcium 96mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Related posts:

  1. Minestrone Soup (vegetarian/ vegan friendly)
  2. Instant Pot Lentil Soup (vegan)
  3. Lentil Soup (pantry ingredients, root veggies)
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Reader Interactions

Comments

  1. Cynthia L Erbentraut says

    January 15, 2023 at 7:37 am

    5 stars
    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.

    Reply
    • Marjorie @APinchOfHealthy says

      January 15, 2023 at 2:39 pm

      I am so happy to hear this Cynthia! Thanks for taking the time to leave feedback.

      Reply

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I am a home cook, recipe developer, coffee drinker, wife and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

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