Description
This hearty vegan Taco Soup is a fall-inspired twist on classic Taco Tuesday, packed with plant-based protein and vibrant flavors. Serve it with a customizable topping bar for a meal everyone will love!
Ingredients
Scale
- 1 Tbsp olive oil
- 1 onion, chopped
- 12 oz vegan ground “beef”
- 2 Tbsp taco seasoning
- 3 cups vegan broth
- 1 28-oz jar salsa
- 1 4-oz can diced green chiles
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can pinto beans, drained and rinsed
- Suggested toppings: vegan sour cream, vegan shredded cheese, lime wedges, chopped red onion, chopped fresh cilantro, taco sauce, chopped avocado or guacamole
Instructions
- Saute: In a large pot or Dutch oven, heat the oil and stir in the onion. Add the vegan beef and taco seasoning. Stir well and cook for 5 minutes.
- Simmer: Stir in the broth, salsa, green chiles, and beans. Bring to a boil over medium-high heat. Reduce to medium and simmer, stirring often to thicken for about 5 minutes.
- Garnish: Ladle soup into bowls and desired toppings.
Notes
- Spoiler Alert: Vegan Taco Soup will stay fresh in an airtight container in the refrigerator for a week or in the freezer for 3 months.
- For non-vegans: Omit the vegan ground “beef” and serve alongside the soup in addition to regular ground beef as a topping option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: Latin