Easy Vegan Taco Soup [Stove, Instant Pot, Crockpot] (2024)

This easy vegan taco soup is hearty, comforting, and super satisfying with beans, corn, tomatoes, and all your favorite taco toppings–ready in as little as 35 minutes in an Instant Pot, slow cooker, or on the stovetop!

This vegan taco soup is a savior when I'm in the cozy, comforting soup mood but also craving Mexican tacos/burritos. It's quick, easy, nutritious, budget-friendly, and packed (and topped) with all your favorite taco flavors. Plus, since it's almost entirely pantry-friendly ingredients, this plant-based soup makes for a great emergency meal when you're running low on time and/or effort!

Why You'll Love This Vegan Taco Soup Recipe

• Flavorful: Combining all your favorite (meat-free) elements of tacos, this vegetarian taco soup is simply spiced in a bold tomato-based broth simmered to a full-bodied flavor that's truly satisfying and a family favorite.
• Nutritious & satisfying: With the combination of fiber and protein-dense beans with corn and tomatoes, this soup is a comforting, satisfying meal without weighing you down.
• Easy to make: It's made almost entirely of pantry items and requires minimal hands-on prep before being added to one pot and simmered to perfection. It's perfect for busy evenings!
• 3 cooking methods: Choose from the stovetop, an Instant Pot, or a Slow cooker based on what you have and how quickly you want it prepared.
• Versatile: Try different veggies and protein within the soup, adjust the amount of seasoning/spice, and have fun with all your favorite toppings.
• Meal prep friendly: This vegetable taco soup will taste even better on days 2 & 3 and freezes wonderfully, too.

The Ingredients and Substitutes

I love how nutrient-dense and flavor-packed this vegetarian taco soup recipe is with just a few simple and inexpensive pantry staples.

• Oil: Use any neutral-flavored cooking oil like vegetable oil, canola oil, or avocado oil. For an oil-free version, use about ¼ cup of broth/ water.
• Vegetable broth: Use homemade or store-bought rich vegetable stock or a combination of vegetable bouillon cubes and water.
• Onion: I used red onion, though a yellow or white onion will also work.
• Vegetables: For extra texture, flavor, & color in this Mexican bean soup, I use:
  • Can of green chiles (flavorful without too much spice - or use fresh chili adjusted to personal taste)
  • Corn kernels (canned or frozen)
• Seasonings: For this easy vegan Mexican soup, you'll need a simple combination of pantry-friendly spices like chile powder, ground cumin, garlic powder (or fresh minced garlic), and salt & black pepper. Make things easier by using your favorite taco seasoning and adjusting the amount to taste.
• Beans: Use any 3 cans (or 4 ½ cups) of beans. I used black beans and pinto beans, but kidney beans, white beans, and chickpeas will also work.
• Tomatoes: Canned diced tomatoes (or crushed tomatoes) work best for flavor and texture year-round.

I also love adding some of my favorite garnishes, like tortilla chips, minced cilantro (or parsley/green onion), and lime wedges. Keep reading for more of the best toppings for vegan taco soup.

What Else Could I Add to Vegetarian Mexican Soup?

• Vegan 'Mince': (with or instead of 1 can of beans) You could use soy mince/TVP or another vegan mince alternative to add 'meatiness' to this meatless taco soup. Lightly brown with the onion/spices before adding the remaining ingredients. Shredded jackfruit would also work, or marinated cubed tofu to add when serving.
• Vegetables: Add more nutrients and flavor with diced/chopped bell pepper, zucchini, olives, or crumbled mushrooms (sautéed—these make for a great meat alternative, too).
• Dairy-free cream cheese: For a creamier soup.
• Other herbs & spices: You could experiment with smoked paprika for a subtle smokiness, nutritional yeast for a slightly nutty, 'cheesy' flavor and umami, and/or dried oregano.
• Grains: You can make taco soup with rice or quinoa (½-1 cup, cooked).

How to Make Vegan Taco Soup

• 1) First, peel and dice the onion and drain and rinse the cans of beans.

• 2) Then, in a large pan or Dutch oven, heat the oil (or ¼ cup broth/water) over medium heat. Once hot, add the onion and cook for 3 minutes or until translucent.

• 3) Stir in the seasonings and cook for 1-2 minutes, stirring often to avoid burn.

• 4) Next, add the canned tomatoes, green chiles, beans, corn, and the 3 cups of vegetable stock and stir well, then bring the mixture to a boil.

• 5) Once boiling, reduce the heat to a simmer, cover with a lid, and cook for 20-25 minutes, stirring every 5 minutes to avoid burning.

If it becomes too thick, add the remaining cup of vegetable stock.

• 6) When ready, remove the soup from the heat and serve it in bowls optionally garnished with tortilla chips, minced cilantro, and lime wedges, or any other favorite toppings. Enjoy!

Slow Cooker Vegan Taco Soup

1. First, sauté the onion until translucent, add the spices, and sauté for 1-2 minutes.
2. Throw everything into the crockpot, mix well, and cook for 6-8 hours on LOW or 3-4 hours on HIGH, stirring occasionally. Add more broth/water if needed.

Instant Pot Vegan Taco Soup

1. Use the sauté function to cook the onion until translucent, then add all the spices for a further 1-2 minutes, stirring often.
2. Add the remaining ingredients and cook on manual HIGH pressure for 6 minutes.
3. Once the pot beeps, allow the pressure to naturally release for 5 minutes, then carefully set the pressure release valve to the 'venting' position to quick release the remaining steam. Enjoy!

Recipe Pro Tips

• For thinner soup: Add more vegetable broth or water to your desired consistency.
• For a thick, creamy soup: Blend a portion of the beans and broth either in a blender or using an immersion blender directly in the pot.
• Season to taste: Adjust the spice to your preference, then taste the soup at the end and adjust any of the seasonings to your liking.
• Enjoy with toppings: I love serving up a bowl of this no-meat taco soup with all my favorite taco toppings to make it feel even more of a treat.
• For the baked tortilla strips: Cut them into thin strips, lightly spray with oil, spread across a baking tray, and bake for 5-10 minutes at 375F/190C.

FAQs

Serving Recommendations

The best way to enjoy a portion of this vegan taco soup is with your favorite taco toppings. This time I used tortilla chips, minced cilantro, and lime, but you might like:

• Shredded vegan cheese/vegan feta
• Vegan sour cream or plant-based yogurt
• Diced avocado
• Hot sauce
• Jalapeno slices
• Diced red onion or fresh tomato salsa
• Grilled corn
• Radish slices

With the soup topped to your liking, you can enjoy it alone or with a side of cornbread, crusty bread, or even soft tortillas, for dipping.

Storage Instructions

Store: Once cooled, store the leftover meatless taco soup in an airtight container in the refrigerator for 4-5 days. The taste further melds and improves over time.

Freeze: Portion the soup into Ziplock's or a silicone muffin tray and freeze for up to 3 months. Then allow it to thaw in the refrigerator overnight before reheating.

Reheat: Either gently on the stovetop or in 30-second intervals in the microwave, stirring between each one.

More Vegan Soup Recipes

• Instant Pot Vegetable Barley Soup [+ Stove, Crockpot]
• Vegetarian Instant Pot Navy Bean Soup
• Vegan Corn Chowder [Stove, IP + Crock Pot]
• Mixed Bean and Vegetable Stew

If you try this easy vegan taco soup recipe, I'd love to know your thoughts in the comments below. I'd also really appreciate a recipe card rating!

Photos by Alfonso Revilla

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