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
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Spray a large pot or dutch over with some cooking spray. (or use broth/ water for an oil free sauté, if you prefer)
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Sauté the onion over medium heat until translucent, abut 5 minutes.
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Add undrained tomatoes and spices, stirring to combine.
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Add remaining ingredients, and stir to combine.
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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.
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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.