Vegetarian Taco Soup (2024)

This Vegetarian Taco Soupis a healthy mix of onion, bell pepper, fire roasted tomatoes, three types of beans and seasonings, all simmered to perfection. An easy, flavorful dinner option that’s quick to make and is bound to become a new family favorite!Serve with your choice of taco toppings.

It is no secret we’re obsessed with soup at my house — it’s filling, hearty, loaded with great ingredients and usually easy to prepare.

This particular soup is one of those recipes that may truly surprise you with just how easily it comes together. After sautéing the onion, bell pepper and jalapeño, all that’s left is opening a bunch of canned ingredients and adding them to the pot. The soup simmers for just about 15 minutes and until the flavors have melded into a totally irresistible meal!

Beyond being simple, this vegetarian taco soup is also packed with flavor! You may have tried other taco soup recipes, but this one’s definitely my favorite! It’s so satisfying and super easy!

What’s in Vegetarian Taco Soup?

Not only is taco soup packed with flavor, but it’s super versatile! Below, I’ve listed my favorite ingredients with some substitution options. Feel free to substitute or completely leave out any ingredient to suite your family’s taste preference. Here’s the lineup:

• Olive oil.Helps the onion brown without burning. Feel free to swap out your favorite neutral cooking oil.
• Sweet onion. You can also use a yellow onion or shallot. Just use what you have on hand!
• Bell pepper. I’m using green bell pepper in this recipe, but any color will work!
• Jalapeño. Adds a bit of spice, but it is completely optional! You could also swap out the jalapeño for 1 (4 ounce) can of green chilies or 2 minced chipotle peppers in adobo.
• Vegetable stock. This helps thin the soup, so it isn’t too thick. Feel free to use as much or as little as you like to get the right consistency!
• Fire roasted tomatoes. I love using fire roasted tomatoes for extra flavor, but plain diced tomatoes would work as well!
• Beans. I’m using black beans, great northern beans and pinto beans, but you can use any combination you like!
• Spices. If you don’t want to make a homemade spice blend, feel free to swap the spices (chili powder, cumin, garlic powder, salt, paprika, oregano) for 2 tablespoons of your favorite store-bought taco seasoning.

Shortcut tip. Most grocery stores sell diced onion and even bell pepper, in the produce section of the store. Alternatively, frozen diced onions and/or bell peppers are often found by the other frozen veggies and can be used in this recipe. Or, use a food processor to quickly dice up the veggies.

How to Make Vegetarian Taco Soup:

Making this tasty soup recipe is such a breeze! And it takes just 20 minutes to cook. Whoop! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

1. Sauté.Add the olive oil to a large heavy bottomed skillet or dutch oven set over medium heat.Then, sauté the onion until soft, about 3 to 4 minutes. Add the bell pepper, jalapeño, and garlic and cook for an additional minute.
2. Simmer. Add the vegetable stock and gently scrape the bottom of the pan to release any browned bits.Add the remaining ingredients and bring soup to a boil; reduce heat and simmer for an additional 5 minutes, or until your desired thickness.
3. Serve. Enjoy the soup with your desired toppings!

See Also

Easy Taco Soup - Damn DeliciousEasy Crockpot Taco Soup RecipeCreamy Taco Soup (30 Minutes)!Taco Soup - The Salty Marshmallow

Vegetarian Taco Soup Toppings:

As much as I love this vegetarian taco soup recipe as-is, it’s even tastier with plenty of toppings. Here are some of my favorite topping ideas:

• Sour cream.For extra creaminess, we love to add a dollop of sour cream or Greek yogurt to our taco soup. You can even find vegan sour cream options!
• Shredded cheese.A MUST for taco soup! The cheese gets all melty and delicious.
• Avocado or guacamole.Feel free to add some avocado slices or even a spoonful ofguacamole.
• Tortilla chips or strips.Enjoy your taco soup with chips or add in some tortilla strips for the perfect crunch!
• Cilantro.If you like fresh cilantro, sprinkle some over the top for freshness and flavor.
• Cornbread. Enjoy your taco soup with crumbled cornbread for the ultimate comfort food meal!
• Lime.Squeeze a bit of fresh lime juice over the top for the perfect finishing touch!

Taco Soup Spiciness:

I rate this soup as mild. And, toppings like cheese, sour cream, and avocado will also decrease the heat level quite a bit.

If you don’t plan on adding some of these toppings and aresensitive to spicy foods, you can omit the jalapeño.

On the other hand, if you enjoy a kick of heat and would like this taco soup to be spicier, you can increase the heat by leaving the seeds in the jalapeño and possibly even adding one more. You can also add 1/4 teaspoon red pepper flakes and/or 1/4 teaspoon ground cayenne pepper.

Storing & Freezing Tips:

To store.This vegetarian taco soup will keep in your fridge for about 3 days. Once your soup is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) and store it in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!

To freeze. Yes, you can freeze this soup! Follow the instructions above, but instead of placing the soup in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw it overnight and reheat on the stovetop or in the microwave when you’re ready to eat.

This vegetarian taco soup is the perfect easy dinner option that the whole family will love! It’s healthy, satisfying, full of flavor, and takes just minutes to put together.

Print