Vegan Taco Soup

5 from 2 votes

Vegan taco soup is a hearty and flavorful plant-based dish that captures the essence of traditional taco flavors without using any animal products.

Prep Time5

Cook Time30

Total Time35

Course: Main Course, Soup

Cuisine: American, Mexican

Diet: Vegan

Servings:

Calories: 30kcal

Author: Hawwa

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the washed and drained chickpeas and red kidney beans to the pot. Sauté for about 3-4 minutes until they begin to soften.
Slightly smash them with wooden spoon and let them get mushy. This will add a thick texture to your soup.
Next sprinkle the taco powder of your choice, stir well to coat the vegetables with the spices.
Pour in the diced tomatoes (with their juices) and the corn kernels. Mix everything together.
Add the Vegetable broth to the pot. Stir to combine all the ingredients.
Bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer for about 20-25 minutes to allow the flavors to meld.
Taste and adjust the seasoning if needed. You might need to add some salt.
Serve the Vegan Taco Soup hot, and feel free to garnish with diced avocado, dairy-free cheese, chopped cilantro, sliced green onions, or crushed tortilla chips.

Taco soup often tastes even better the next day as the flavors continue to meld. Consider making a larger batch for future enjoyment.
Don't hesitate to experiment with other vegetables like zucchini, sweet potatoes, or spinach for added nutrients and variety.
Taste as you go and be mindful of the salt content, especially if using store-bought broth. You can always adjust seasoning as needed.
Choose a high-quality vegetable broth or make your own for a well-balanced base. Adjust the amount of broth based on your preferred thickness.
Let the soup simmer for a while to allow the flavors to meld. This also helps develop a richer taste.