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Vegetarian Taco Soup

Vegetarian taco soup with a vibrant orange-red broth made by simmering beans, Rotel, and fire-roasted tomatoes until the flavors meld. Loaded with corn and peppers, finished with fresh avocado, cilantro, and lime for a bright, spoonable bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Beans and vegetables
  • 15 oz black beans drained
  • 15 oz pinto beans drained
  • 15 oz kidney beans drained
  • 15 oz corn drained
  • 10 oz Rotel tomatoes
  • 14 oz diced tomatoes
  • 14 oz fire-roasted tomatoes
  • 1 green bell pepper diced
  • 1 onion diced
  • 3 garlic minced
Soup base and seasoning
  • 1 tbsp olive oil
  • 1 oz taco seasoning 1 packet
  • 4 cups vegetable broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
Toppings (optional but recommended)
  • 1 avocado sliced
  • 0.25 cilantro chopped
  • 1 lime wedges
  • 1 sour cream or vegan sour cream
  • 1 tortilla chips

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat 1 tablespoon olive oil in a large pot over medium heat, then sauté onion and bell pepper for 4-5 minutes, stirring occasionally until softened and fragrant.
Bloom the spices
  1. Add the minced garlic and cook for 1 minute, stirring constantly, then sprinkle in taco seasoning, cumin, chili powder, and smoked paprika.
  2. Stir the spices into the onion mixture for 30 seconds to coat everything evenly and lightly toast the spices.
Simmer the soup
  1. Add all canned ingredients and the vegetable broth to the pot, scraping up any browned bits from the bottom.
  2. Bring the mixture to a boil, then reduce to a simmer.
  3. Simmer for 15-20 minutes to meld flavors, stirring once or twice, and season with salt and pepper to taste.
Serve with toppings
  1. Ladle the soup into bowls and top each serving with avocado, cilantro, lime wedges, sour cream (or vegan sour cream), and tortilla chips.

Notes

Pro tip: For thicker taco soup, simmer uncovered a few extra minutes; for a thinner broth, add 1/2 to 1 cup vegetable broth. Store in the refrigerator up to 4 days and reheat on the stovetop or microwave. Freeze up to 3 months (best without the avocado and chips; add fresh toppings after reheating). For a gluten-free option, use gluten-free taco seasoning and check that your toppings are gluten-free.