Vegan Taco Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
8 hrs 10 mins
-
Total Time
8 hrs 23 mins
-
Servings
8 servings
-
Calories
425 kcal
-
Course
Main Course, Soup
Vegan Taco Soup
Report
This Vegan Taco Soup is loaded with protein-packed beans, fresh veggies, and plenty of Southwest flavor. And it's easy to make on the stovetop or in the slow cooker - your choice!
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Ingredients
- 2 ½ cups of plant-based ground “beef” see notes for recommendations
- ½ red onion chopped
- 2 garlic cloves minced
- 1 carrot grated (do not peel the carrot)
- 32 oz vegetable broth
- 15 oz Kidney Beans canned, drained and rinsed
- 15 oz pinto beans canned, drained and rinsed
- 15 oz black beans canned, drained and rinsed
- 14.5 oz diced tomatoes canned, drained
- 3 oz tomato paste
- 2 cups salsa any variety you prefer
- 2 cups corn kernels fresh or frozen
- 2 teaspoons chili powder
- ½ tsp ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- olive oil
- salt and pepper
Optional toppings:
- avocado vegan sour cream, vegan cheese, tortilla chips, jalapeno slices, red onion slices
Instructions
- Heat a drizzle of olive oil in a large pan. Add the plant based “beef” and onion, and cook for 5-7 minutes, until onions soften.
- Add the garlic and carrot to the skillet, and cook for another 3-4 minutes.
- If preparing in the slow cooker: Add the skillet mixture and all remaining ingredients to the slow cooker. Stir and cook for 6-8 hours on low or 3-4 hours on high.
- If preparing on the stovetop, transfer the skillet mixture to a large stock pot and add all of the remaining ingredients. Bring the soup to a boil, then reduce to a simmer and cook for 30-40 minutes over low heat.
- Add salt and pepper to taste before serving. Garnish as desired – there are some ideas in the ingredient list!
Notes
- This recipe works well with the plant-based ground “beef” from Gardein or Impossible Foods. If you do not wish to use a meat substitute, you can also replace it with extra beans or with lentils.
- If you have leftovers, try serving them over corn chips as nachos!
- We usually have the leftovers as nachos.
- If you want more heat, add cayenne pepper.
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
67g
(22%)
Protein
29g
(58%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Cholesterol
4mg
(1%)
Sodium
1490mg
(62%)
Potassium
1371mg
(39%)
Fiber
21g
(84%)
Sugar
10g
(20%)
Vitamin A
2484IU
(50%)
Vitamin C
15mg
(17%)
Calcium
207mg
(21%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 67g | 22% |
| Protein | 29g | 58% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 1490mg | 62% |
| Potassium | 1371mg | 29% |
| Fiber | 21g | 84% |
| Sugar | 10g | 20% |
| Vitamin A | 2484IU | 50% |
| Vitamin C | 15mg | 17% |
| Calcium | 207mg | 21% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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