Best 2 Vegan Taco Soup Recipes

Indulge in a tantalizing culinary journey with our exquisite vegan taco soup, a symphony of flavors that will ignite your taste buds and leave you craving for more. This wholesome and hearty soup is a delightful blend of fresh vegetables, aromatic spices, and the irresistible essence of classic taco flavors, all harmoniously combined to create a satisfying and nutritious meal. Dive into a world of culinary delight as we present not one, but three enticing variations of this delectable soup: the classic vegan taco soup, a smoky chipotle version, and a tantalizing sweet potato and black bean rendition. Each recipe promises a unique flavor profile that caters to diverse palates, ensuring that every spoonful is an adventure. Prepare to embark on a culinary adventure like no other, where taste and nourishment converge in perfect harmony.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER VEGAN TACO SOUP

Slow Cooker Vegan Taco Soup image

A new twist on chicken taco soup both for those vegetarians/vegans out there, or those simply trying to eat less meat. This is a very budget friendly and filling meal that will please even the pickiest eater!

Provided by toxic4brit

Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes

Time 5h15m

Yield 6

Number Of Ingredients 14

Ingredients

2 (16 ounce) cans three-bean mix, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 onion, diced
1 (6 ounce) can diced green chile peppers
1 green bell pepper, diced
1 (1.25 ounce) package taco seasoning mix
4 cloves garlic, minced
1 (12 fluid ounce) can or bottle beer
½ cup crushed tortilla chips, or to taste
¼ cup chopped green onions, or to taste

Steps:

Combine three-bean mix, black beans, pinto beans, corn, tomatoes, tomato sauce, onion, green chile peppers, green bell pepper, taco seasoning, and garlic in a slow cooker. Add beer and give mixture a good stir.
Cook on Low until flavors combine, 5 to 9 hours. Serve topped with crushed tortilla chips and green onions.

Nutrition Facts : Calories 396.2 calories, Carbohydrate 72.6 g, Fat 1.9 g, Fiber 18 g, Protein 19.1 g, SaturatedFat 0.4 g, Sodium 2256.7 mg, Sugar 9 g

VEGAN TACO SOUP

Vegan Taco Soup image

Threw this together one night to use up some leftovers and knew after the first taste that I'd make it again repeatedly! I love that it's really easy to adjust ingredients to taste and use what's available in the pantry/fridge currently. I've also added sweet potatoes and cabbage and increased the vegetable broth for a more stew-like meal or to change up the leftovers. I would have also added peppers if I'd had them!

Provided by Valerie Riley

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 38m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cups chopped mushrooms
2 ½ (11.5 ounce) cans tomato juice
2 cups vegetable broth
2 cups frozen corn
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 large tomato, seeded and diced
1 (4 ounce) can sliced black olives
3 tablespoons homemade taco seasoning
2 teaspoons chopped fresh cilantro
2 avocados, halved and pitted

Steps:

Heat olive oil in a large pot over medium heat. Add onion and mushrooms; cook and stir until softened, 3 to 5 minutes. Pour in tomato juice and vegetable broth. Stir in corn, rice, black beans, tomato, black olives, taco seasoning, and cilantro. Simmer soup until flavors combine, 20 to 30 minutes.
Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 86.7 g, Fat 27.4 g, Fiber 20.4 g, Protein 17.4 g, SaturatedFat 3.3 g, Sodium 1823 mg, Sugar 16.5 g

Tips:

Prep your ingredients beforehand: Chop the vegetables, drain and rinse the beans, and measure out the spices before you start cooking. This will make the cooking process go much faster and smoother.
Use a variety of beans: This will give your soup a more complex flavor and texture. Black beans, pinto beans, and kidney beans are all good choices.
Don't be afraid to experiment with spices: Taco seasoning is a good starting point, but you can also add other spices like cumin, chili powder, or paprika to taste.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
Serve the soup with your favorite toppings: Shredded lettuce, diced tomatoes, sour cream, and guacamole are all popular choices.

Conclusion:

This vegan taco soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it is sure to be a hit with everyone at the table. So next time you are looking for a quick and easy vegan meal, give this taco soup a try.

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