Satisfy Your Cravings with Hearty Vegetarian Taco Soup

Are you a vegetarian or vegan looking for a quick and easy meal that’s packed with flavor? Look no further than this delicious taco soup recipe! This soup is perfect for a weeknight dinner or for meal prepping ahead of time.

Not only is this soup vegetarian (and easily vegan with a few simple tweaks), it’s also gluten-free making it a great alternative to traditional taco soup recipes. It’s made with a variety of beans such as black beans, pinto beans, and white beans, which are great sources of fiber and protein. Plus, it’s filled with tasty ingredients like diced tomatoes, whole kernel corn, and onion that are sure to please your taste buds.

This recipe can be whipped up in just 20 minutes on the stove top, but if you’re short on time or want to make it even easier, we’ve included instructions for cooking in an instant pot or slow cooker. Want another reason to love this recipe? It’s incredibly versatile; we’ve included substitution options and variations so you can make it your own.

So whether you’re craving a quick and easy meal after a long day or want something flavorful for lunch throughout the week – this vegetarian taco soup is sure to become a new staple in your recipe collection.

Why You’ll Love This Recipe

Quick Vegetarian Taco Soup
Quick Vegetarian Taco Soup

Are you tired of the same old soups and stews? Do you want a healthy, flavorful meal that’s easy to make and requires minimal effort? Look no further than this Quick Vegetarian Taco Soup recipe!

Not only is it packed with nutritious and delicious ingredients like white beans, black beans, and whole kernel corn, it’s also completely vegetarian and vegan-friendly. That’s right, you don’t have to compromise on taste or ethics to enjoy a hearty soup.

One of the best things about this recipe is how versatile it is. You can make it in an instant pot or slow cooker, depending on your time constraints. You can also easily substitute or add ingredients to suit your taste preferences, like using Rotel Tomatoes for an extra kick of spice. Plus, with a 20-minute prep time and minimal clean-up required, it’s a perfect meal for busy weeknights.

But perhaps the most compelling reason to try this soup is its rich flavor profile. The combination of chili powder, taco seasoning mix, and fire-roasted crushed tomatoes creates a savory base that’s perfectly complemented by the added vegetables and beans.

So whether you’re a longtime vegetarian or just looking for a healthier alternative to fatty fast food options, this Quick Vegetarian Taco Soup has something for everyone. Give it a try and see why it’s become a go-to meal in households across the country!

Ingredient List

Sure, here are some creative and catchy captions for the recipe photos:
Sure, here are some creative and catchy captions for the recipe photos:

Get Ready Before You Go Ingredient Shopping

Before heading to the grocery store, make sure to check your pantry and fridge for any ingredients you already have on hand. Some of the ingredients used in this quick vegetarian taco soup recipe might already be part of your kitchen essentials.

The Ingredients You’ll Need

To make this easy taco soup recipe, you’ll need:

  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 1 packet of taco seasoning mix (gluten-free and vegan options available)
  • 1 can (15 ounces / 425 g) black beans, rinsed and drained
  • 1 can (15 ounces / 425 g) kidney beans, rinsed and drained
  • 1 can (14 ounces / 397 g) crushed tomatoes
  • 1 can (10 ounces / 283 g) Rotel Tomatoes or diced tomatoes with green chilies.
  • 4 cups (945 ml) vegetable broth
  • Optional toppings include diced avocado, crispy corn tortilla strips, shredded cheese or vegan cheese alternative, chopped cilantro.

Choosing the Right Ingredients

When it comes to canned beans, make sure to rinse them thoroughly before adding to the soup. This will remove any excess sodium or starch from the canning liquid.

For the diced tomatoes, you can use either canned diced tomatoes with green chilies or Rotel Tomatoes. Rotel has a bit of heat so if you prefer a milder version use regular canned diced tomatoes instead.

The vegetable broth provides the liquid for this vegan taco soup. You may use either homemade or store-bought which adds depth of flavor to this dish.

The taco seasoning mix is what brings all the flavors to life in this quick and easy recipe for vegetarian taco soup. If you want to make it gluten-free and vegan-friendly then choose a brand that has safe ingredients.

Tip: Preparing Your Own Ingredients

If you have some extra time, go ahead and chop your own onions and garlic for this vegetarian tortilla soup recipe. It will always taste better when using fresh whole food ingredients rather than pre-packaged chopped onions and minced garlic.

With these simple ingredients, you can make an easy vegetarian taco soup that is both delicious and hearty – perfect for lunch or dinner anytime!

The Recipe How-To


Before you start cooking, make sure you’ve got all the ingredients you need for quick vegetarian taco soup recipe. You can even prep the ingredients ahead of time for a more efficient cooking process.

Step 1: Sauteing the Onion

In a large saucepan, sauté one medium chopped onion and three cloves of minced garlic in olive oil over medium heat. Cook until the onion is soft and translucent but not browned.

Step 2: Adding Ingredients

Add one can each of rinsed and drained black beans, white beans, and whole kernel corn to the saucepan, along with one can of diced tomatoes and one can of Rotel Tomatoes. Don’t forget to use the juice from both cans.

Step 3: Cooking

Stir in one packet of store-bought taco seasoning mix and 1 tablespoon of chili powder to infuse the mixture with bold Mexican flavor.

Then pour in 1 can of vegetable broth along with 2 cups water. Increase heat to high and bring to a boil, then reduce heat to low and let it simmer for about 20 minutes or until thoroughly heated.

Step 4: Toppings

When serving, top with crushed tortilla chips, shredded cheese, or any other toppings that pique your interest.

And there you have it! A delicious bowl of warm, hearty vegetarian taco soup ready to be devoured.

Substitutions and Variations

 Warm and hearty soup to spice up your life
Warm and hearty soup to spice up your life

Ah, the world of substitutions and variations. This is where a recipe starts to evolve into something truly special, where your creativity can take over and you can boldly experiment with different ingredients.

Firstly, let’s talk beans. In this recipe, we’ve used black beans and white beans, but you could also use pinto beans or kidney beans, or even a mix of all four! If you’re not a fan of beans, you can leave them out altogether or substitute them with vegan beef crumbles or lentils.

For the broth, we’ve used vegetable broth to keep it vegetarian-friendly. However, if you’re not following a vegan diet and want to add more depth of flavor to the soup, feel free to use chicken broth instead.

If you’re not a fan of Rotel Tomatoes or diced tomatoes, try using fire-roasted tomatoes for an extra smoky flavor. You could also try adding in some bell peppers or jalapenos to give it a bit of heat.

For the taco seasoning mix, store-bought is okay but making your own is always better. You can adjust the amount of chili powder and cumin to your desired taste.

Finally, if you want to switch things up with your toppings, try adding crispy tortilla strips or crushed tortilla chips for added crunch. Squeeze some lime juice on top for an extra pop of acidity.

Remember, cooking is all about having fun and exploring new flavors. Don’t be afraid to experiment and find what works best for you!

Serving and Pairing

 Get ready to indulge in this vegetarian deliciousness
Get ready to indulge in this vegetarian deliciousness

This Vegetarian Taco Soup packs bold flavors that will go well with a range of side dishes. A bowl of soup can be served on its own, but pairing it with the right sides can take it up a notch.

I recommend topping the soup with some crispy tortilla chips as they add some crunchiness that complements well with the soft texture of the soup. You can also add some fresh avocado slices, which will bring a touch of creaminess that balances out the kick from the spices. If you like it spicy, a dollop of sour cream or Greek yogurt may tone down the heat and will work to cool off your palate.

For more substantial meal, I suggest pairing this vegetarian taco soup with some lightly dressed greens like a simple green salad, tossed with lime juice and olive oil. This will provide freshness and lightness that balances out the flavors in the soup.

If you want to keep it light but still hearty, serve a slice of toasted bread that is perfect for dunking into the rich soup broth. Alternatively, pair this easy taco soup recipe with some cheesy quesadillas, crispy tostadas or homemade cornbread for a complete Mexican-inspired meal.

Whether you prefer vegetarian lentil tortilla soup or vegan options, this recipe offers versatility and pairs beautifully with different sides to match your taste preference. You can play around with sides and toppings until you find what works best for you!

Make-Ahead, Storing and Reheating

 A bowl full of comfort that's perfect for any season
A bowl full of comfort that’s perfect for any season

It’s always a good idea to prepare for a busy day by making meals ahead of time, and this vegetarian taco soup is no exception! You can make this soup up to 3 days ahead of time and store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat on the stovetop or in the microwave.

If you want to make an even bigger batch to freeze for later, here’s what you need to know. Let the soup cool completely before transferring it into freezer-safe containers or bags. Make sure to leave enough space for expansion and label each container with the date and contents.

When you’re ready to enjoy your frozen soup, thaw it overnight in the refrigerator before reheating it on the stovetop or microwave. You might need to add some additional liquid during the reheating process as the soup might thicken during freezing.

If you have some leftovers after making a big batch, fret not! Simply store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat on low heat on your stove or microwave.

This versatile recipe allows you with some flexibility and options when it comes to storage and reheating, whether you want to make ahead for a busy week or freeze leftovers for another day, this easy taco soup will still taste wonderful when reheated.

Tips for Perfect Results

 The ultimate quick and easy meal for busy weeknights
The ultimate quick and easy meal for busy weeknights

Creating the perfect vegan taco soup takes more than just a great recipe. To get the best possible results from your ingredients and technique, it’s important to keep in mind some useful tips that I’ve learned throughout my experience as a vegan chef. Here are some of my tips for achieving perfect results for your quick vegetarian taco soup recipe:

1. Adjust the seasoning to your taste: Everyone likes their soup seasoned differently, so be sure to adjust the amount of taco seasoning according to your preference.

2. Use fresh ingredients: Make every effort to purchase fresh ingredients from the market as it greatly impacts the overall taste of the dish.

3. Consider adding toppings: Toppings like avocado, cilantro, or even crunchy tortilla chips can complement the flavor of your easy vegetarian taco soup and enhance its overall presentation.

4. Dilute the soup if necessary: If you find that your vegetable broth is too thick, feel free to add more water or broth as needed.

5. Simmer your soup gently: Slowly and gently simmering your taco soup for at least 10-15 minutes allows its flavors to blend together beautifully.

6. Let it cool down before serving: Letting the soup rest even just for a few minutes after cooking helps it thicken up and settle down so that it’s more enjoyable to eat.

7. Opt for low sodium options: Keep an eye on the sodium content of pre-packaged ingredients such as canned beans or tomatoes, and opt for low-sodium or no-salt-added varieties, if possible.

Incorporate these tips into your cooking process, and you’ll certainly create a perfect batch of easy vegetarian taco soup every time.

Bottom Line

If you are in search of a quick, flavorful, and filling meal that will please everyone at your table, this Quick Vegetarian Taco Soup Recipe is the perfect choice. Packed with nutritious ingredients that are easy to find, this recipe is both wholesome and delicious. Whether you’re catering to dietary restrictions or just looking for a tasty dish to warm up on a chilly day, this taco soup has got you covered.

So what are you waiting for? Make this vegetarian taco soup part of your weekly meal rotation today, and watch as it becomes a family favorite. With such easy-to-follow instructions and customizable ingredients, you’ll be whipping up different variations in no time.

And remember, by choosing vegetarian options like this recipe, not only are you taking care of your body but also reducing your carbon footprint. Let’s do our part in protecting the environment while still enjoying great food.

Quick Vegetarian Taco Soup

Quick Vegetarian Taco Soup Recipe

This soup is full of fiber and protein and low in fat. It is 2-3 WW points per cup and very filling. Adapted from message board.
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Prep Time 5 mins
Cook Time 1 hr
Calories 115.4 kcal


  • 1 large onion, chopped
  • 1 (1 1/4 ounce) package taco seasoning mix
  • 2 cups whole kernel corn
  • 1 (15 ounce) can vegetable broth
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can white beans
  • 1 (16 ounce) can fat-free refried beans
  • 1 (10 ounce) can Rotel Tomatoes
  • 1 (15 ounce) can diced tomatoes


  • Saute onions in a large stock pot.
  • Combine 2 cans of tomatoes with the refried beans then add all the other canned ingredients (do not drain the beans - but do drain the corn if canned). Stir.
  • Add the taco mix. Bring the soup up to just a boil.
  • Cover and simmer for 1 hour.

Add Your Own Notes


Serving: 236gCalories: 115.4kcalCarbohydrates: 23.3gProtein: 6.1gFat: 0.6gSaturated Fat: 0.1gSodium: 262.3mgFiber: 5.2gSugar: 2.5g
Keyword < 4 Hours, Beans, Easy, Inexpensive, Kid-Friendly, Mexican, Potluck, Savory, Spicy, Vegetable
Tried this recipe?Let us know how it was!

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