Easy Vegan Taco Soup (Ready in 30 Minutes) (2024)

This comforting vegan taco soup comes together in one pot and is ready in 30 minutes! Packed with three kinds of beans and a few other pantry staples, it’s unbelievably satisfying while being light on the wallet. Serve it with garnishes like tortilla strips, fresh herbs, and lime for an easy yet flavor-packed meal.

If you’re a fan of effortless cooking, you’ll love this low-ingredient recipe! Like my chickpea soup, vegan taco soup is the ideal choice for busy weeknight dinners and meal prepping. It offers the best of both worlds — convenience and a vibrant taste that both kids and adults love.

Why I love this recipe

I’m always looking for ways to recreate classic dishes in a plant-based way, and this vegan taco soup is one of my go-to recipes. It has the same great flavors of meat-based taco soup, just without the ground beef!

Featuring beans, corn, green chiles, and taco seasoning, it has all your favorite taco flavors wrapped up in a comforting bowl. It especially hits the spot on chilly evenings when you’re craving something to warm your soul.

One of my favorite things about this soup is its practicality. It’s a one-pot wonder that saves time and minimizes clean-up, which is the dream on busy weeknights. The ingredients are all pantry staples, making it budget-friendly and accessible.

Whether you’re a college student cooking for one, a parent preparing a family meal, or anyone in between, this no-fuss soup fits the bill. It’s not only vegan but can easily be made gluten-free, making it suitable for just about everyone.

Ingredient notes

You only need a few ingredients for this flavor-packed vegan taco soup. Find a breakdown of the ingredients and suitable substitutes below.

Serrano peppers
I prefer the increased spice level of serrano peppers over jalapeno peppers. However, both spicy pepper varieties will work equally well in the recipe.

Substitute: Try poblano peppers or bell peppers if you’re sensitive to spice or making the soup for little ones.

Taco seasoning
I love the convenience of using a seasoning blend to give the soup its taco-inspired flavor in one scoop. I typically make my own mix and keep it on hand for recipes like this, but store-bought taco seasoning will also work.

Substitute: Make taco seasoning with 1 tablespoon of chile powder, 1 tablespoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of Mexican oregano, and a pinch of salt and pepper.

Nutritional yeast
Nutritional yeast is a vegan staple that adds umami depth and cheesy notes. For the cheapest prices, look for it at any bulk food store. You can also find it at health food stores or large grocery stores.

Beans
The trio of pinto, kidney, and black beans adds heartiness, texture, and plant-based protein, making the soup satisfying and nutritious. For the most convenience, use canned beans. Opt for dried beans for a more affordable option (and better texture).

Substitute: Chickpeas, bayo beans, navy beans, cannellini beans, Great Northern beans, or lentils can be used for similar protein content, but each one will alter the texture and flavor slightly.

Corn
Corn adds a sweet crunch, contrasting the soup’s texture and adding a pop of color. Feel free to use canned or frozen corn. When it’s in season, use fresh corn on the cob!

Crushed tomatoes
Canned crushed tomatoes give the broth a thicker consistency than canned diced tomatoes, but both options will work. I don’t recommend freshly diced tomatoes as they won’t provide the necessary vibrant and juicy flavor.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Creating this vegan taco soup is a breeze with my straightforward, easy-to-follow instructions. Find tips in green throughout this section to ensure your success!

Preparation

Wash and dice the onion, mince the garlic, and chop the spicy peppers. If you’re using canned beans and corn, drain and rinse them thoroughly to remove any excess salt or preservatives.

Cooking

Step 1
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté them for about 4-5 minutes until they become translucent and soft.

To maximize flavor, heat the oil until it shimmers before adding the onions. This step ensures they caramelize without burning, enhancing the soup’s base flavor.

Step 2
Stir in the diced peppers and minced garlic, cooking for another 1-2 minutes until they become fragrant. Then, sprinkle the taco seasoning over the vegetables, stirring to coat them evenly.

Layering seasonings is the key to a rich flavor profile in soups. Adding spices at this stage gives them time to release their oils and become more aromatic.

Step 3
Mix in the nutritional yeast, beans, corn, crushed tomatoes, and vegetable broth. Stir everything to combine well. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.

Simmering is crucial for developing flavors. It allows the individual ingredients’ flavors to meld and intensify, creating a more cohesive final dish.

Step 4
Ladle the hot soup into bowls for serving. Top each one with garnishes like shredded vegan cheese, dairy-free sour cream, sliced olives, green onions, cilantro, avocado, lime wedges, and tortilla strips. Happy eating!

Serving suggestions

This vegan taco soup pairs well with a variety of sides that complement its hearty and vibrant flavors. Try it with a fresh apple walnut salad or kale Caesar salad to create a well-balanced meal.

For a more filling option, serve your bowl with freshly made corn tortillas or a side of guacamole and tortilla chips for dipping.

Cooking tips

Spice adjustment: Personalize the spice level according to your taste. If you prefer a milder soup, reduce the amount of serrano or jalapeño peppers. If you’re looking for an extra spicy soup, add cayenne pepper, red pepper flakes, or even habanero peppers.

Time the garnishes: If you aren’t serving the soup right away, hold off on the garnishes until you’re ready to prevent them from turning soggy.

Consistency check: Adjust the soup’s consistency to your preference. More broth can be added for a thinner consistency, or the soup can be simmered longer for a thicker texture.

Frequently asked questions

Storing & reheating

If you have leftover vegan taco soup, let it cool to room temperature before transferring it to storage containers.

Fridge
Place the cooled soup in an airtight container. It will keep well for up to 5 days this way. I prefer glass containers or mason jars to preserve the flavors and prevent seepage from other recipes.

Freezer
Freezing is a great option for this soup! Transfer it into freezer-safe bags or containers, leaving some room at the top for expansion. It can be stored in the freezer for up to 3 months this way, making it perfect for meal prepping.

Reheating
The best way to warm the soup is on the stovetop over medium until heated. If it’s frozen, thaw it in the fridge overnight before reheating. Microwave reheating is also possible. Use a covered microwave-safe container and heat in intervals, stirring in between to ensure it’s evenly warmed.

Serving size

This vegan taco soup serves up to 8 people, making it perfect for family meals or meal prep. Double or triple the recipe and save leftovers for quick, nutritious meals any time of the day.

Since this soup is ideal for freezing, it’s a budget-friendly and convenient option for busy schedules. Freeze leftovers in single-serving containers and thaw the soup on an individual basis.

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