Black Bean Lentil Taco Soup (Vegan!)
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
5 medium bowls
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Calories
230 kcal
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Course
Soup
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Cuisine
Vegan, Mexican-American Fusion, gluten-free
Black Bean Lentil Taco Soup (Vegan!)
Description
The soup starts by sautéing diced onion, garlic, and jalapeño, then building flavor with taco seasoning before adding vegetable broth and diced tomatoes. Lentils and black beans provide a hearty base, while corn adds sweetness and texture. Simmering for 25 minutes tenderizes the lentils without overcooking, preserving the soup’s body.
This vegan soup offers a mix of smoky, mildly spicy, and fresh herbal flavors, complemented by optional toppings that add creaminess and crunch. It serves well as a nourishing main course on cooler days.
Adjusting the lentil quantity can vary thickness; more lentils result in a denser soup. Spice levels can also be modified with chipotle or hot sauces. Leftovers thicken as they sit, so adding extra broth when reheating keeps the desired consistency. The recipe’s original publication in 2017 and recent update in 2025 reflect ongoing refinement.
Ingredients
- 1 yellow onion
- 4 cloves garlic
- 1-2 jalapeno pepper optional
- 4 cups vegetable broth
- 15 oz. diced tomatoes canned
- 2/3 cup green lentils or brown lentils
- 15 oz. black beans canned
- 3/4 cup sweet corn (I use organic frozen or canned)
- 3 Tbsp. taco seasoning
- 1/4 cup cilantro optional, fresh
Optional toppings:
- chipotle sauce cooked, shreds, etc
- avocado
- tortilla strips
- vegan cheese
- dairy-free sour cream
- rice
- lime juice
- hot sauce
Instructions
- Dice the onion.
- In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince the garlic and jalapeño, seeds removed.
- When onion is translucent, add garlic, jalapeño, and taco seasoning. Stir and sauté 1-2 minutes.
- Then add broth and diced tomatoes. Bring to a light boil.
- Once lightly boiling, add lentils (rinsed), black beans (rinsed & drained), and corn. Cover, reduce heat to medium-low, and simmer for 25 minutes or until lentils are tender.
- Roughly chop cilantro (if using) and stir in during the last couple minutes of cooking time. Enjoy the soup as is, or add toppings before serving. (I like avocado and a dollop of Creamy Chipotle Sauce for some smoky spice.)
Notes
- Adjust the amount of lentils (up to 3/4 cup) for a thicker soup consistent with your preference.
- Increase spiciness using chipotle, cayenne, or green chiles according to taste.
- Add toppings like avocado, vegan cheese, or dairy-free sour cream to add creaminess and texture variations.
- Leftover soup thickens over time; thin with added broth when reheating for desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5medium bowls
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 14g | 28% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Potassium | 770mg | 16% |
| Fiber | 16g | 64% |
| Sugar | 7g | 14% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 19mg | 21% |
| Calcium | 81mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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