Vegan Taco Soup is the perfect comfort food for colder days. Whether you are looking for a meatless meal option, follow a veggie-based or vegan diet, or just want a delicious hearty soup to warm you up, this recipe is for you! This recipe is 100% vegan and is also 100% satisfying. Make it with me!
Vegan Soup Recipe
Did you know that February is Vegan Cuisine month? Being vegan means that you live a 100% cruelty-free lifestyle.
I personally am not vegan, but I do recognize the health benefits of incorporating plant based and meatless meals into your diet. We could all eat more veggies!
I promise this taco soup is so hearty, creamy, and delicious, you will not even miss the meat! The best part about this recipe is how quick and easy it comes together.
This soup is made with onion, carrots, celery, corn, a variety of beans, tomatoes, vegetable broth, and a variety of seasonings and spices. Not only is this dish simple but it’s also very healthy.
Beans
The main source of protein in this vegan taco soup comes from the variety of beans used. All beans are vegan, as they come from plants.
Beans and legumes are excellent sources of dietary fiber, protein, B vitamins, and many other important vitamins and minerals. I like to make my own beans from scratch using my instant pot, but you can also use canned beans for this recipe.
For this recipe, I use three different beans- black beans, pinto beans, and refried beans. The black and pinto beans give this soup texture and heartiness, and the refried beans make it incredibly creamy.
How to Make Dry Beans in the Instant Pot: no soaking required
Place one pound of dry beans in the instant pot with 6 cups of water, 1 teaspoon of salt, 1 teaspoon pepper, 1 small yellow onion, and one bay leaf. Secure lid, and turn valve to seal.
Set pressure cooker to “pressure cook” or “manual” high pressure, for 50 minutes.
Let pressure release naturally for 15 minutes before opening the lid ( it will display L15:00). Quick-release any remaining pressure by turning the valve to “vent.”
Remove lid and strain and use as directed.
For refried beans: simply blend with a blender or immersion blender after cooking and use as directed.
Recipe Inspiration
With February being Vegan Cuisine Month, I reached out to my friend who has been a vegan for many years for some recipe inspiration. She is a phenomenal cook and she shared this Vegan Taco Soup recipe with me.
I must credit Elle and say thank you for allowing me to share this recipe on my blog with all of you!
I love her suggestion of adding the refried beans to the soup to make it creamier! That way, you don’t miss the cheese that I typically top taco soup with!
Let me know if you like seeing vegan recipes and different dietary restriction recipes on my page. Leave me a comment below!
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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Vegan Taco Soup
The most delicious vegan taco soup, made with a variety of beans, vegetables, and seasoned to perfection!
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups vegetable broth
- 1 cup frozen corn
- 2 28-oz cans diced tomatoes
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can pinto beans, drained and rinsed
- 1 15-oz can refried beans
- 1 Tablespoon (vegan) taco seasoning
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a large pot over medium heat, add the olive oil and the onion. Cook the onion until it is soft, about 2-3 minutes.
- Add in the garlic, carrots, and celery, and cook for 2 minutes.
- Stir in the vegetable broth, corn, tomatoes, black beans, pinto beans, and refried beans for creaminess. Season with taco seasoning, cumin, salt, and pepper.
- Turn up the heat and bring the soup to a boil. Once boiling, cover and reduce heat to a simmer. Allow soup to simmer covered for 20 minutes, or until the carrots are soft.
- Serve hot and top with optional toppings. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 377Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 1633mgCarbohydrates: 63gFiber: 16gSugar: 11gProtein: 19g
