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Vegetarian Taco Soup Recipe

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4.3 from 2 reviews

This easy vegetarian taco soup is a warm and comforting dish packed with nutritious ingredients like black beans, kidney beans, quinoa, and vegetables. It's flavorful, simple to prepare, and perfect for a hearty meal with your favorite taco toppings.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Vegetables and Aromatics

  • 1 medium red onion, diced
  • 1 medium red bell pepper, diced
  • 1 dry ancho chili, rehydrated and sliced
  • Juice of half a lemon

Beans and Grains

  • 1 can (14 oz / 400 g) black beans, drained and rinsed
  • 1 can (14 oz / 400 g) red kidney beans, drained and rinsed
  • ½ cup (85 g) uncooked quinoa
  • ½ cup (75 g) frozen sweetcorn

Liquids and Seasonings

  • 1 tablespoon olive oil
  • 3 tablespoons taco seasoning
  • 1 can (14 oz / 400 g) diced tomatoes
  • 5 cups (1.25 l) vegetable broth
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced red onion and red bell pepper, and sauté for about 4 to 5 minutes, until the onion is translucent and the pepper has softened.
  2. Add Seasonings and Chili: Stir in the taco seasoning and the rehydrated, sliced ancho chili. Cook for an additional minute to release the flavors.
  3. Add Beans, Quinoa, and Vegetables: Add the drained and rinsed black beans and kidney beans, the uncooked quinoa, frozen sweetcorn, diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine everything well.
  4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 20 minutes or until the quinoa is cooked and the soup has thickened slightly.
  5. Finish and Season: Stir in the juice of half a lemon. Taste the soup, then season with salt and freshly ground black pepper as desired. Cook for another 2 minutes to blend the flavors.
  6. Serve: Ladle the soup into bowls and serve hot, garnished with your favorite taco toppings such as shredded cheese, sour cream, avocado, cilantro, or tortilla chips.

Notes

  • You can substitute quinoa with brown rice or barley if preferred.
  • Rehydrate the dry ancho chili by soaking it in warm water for 10 minutes before slicing.
  • For a spicier soup, add a pinch of cayenne pepper or some chopped jalapeño.
  • This soup stores well and tastes even better the next day.
  • Make it gluten-free by ensuring your taco seasoning is gluten-free.

Find it online: https://zaracooking.com/vegetarian-taco-soup-recipe/