This Hearty Vegan Taco Soup recipe is everything we know and love about tacos in a delicious warming soup! It's a wholesome blend of quinoa, juicy tomatoes, protein-packed beans, and flavorful taco seasonings, harmoniously simmered to perfection. And the best part? You get to customize each bowl with your favorite toppings, from dairy-free cheese to jalapenos for some spice & crispy corn chips, for a truly satisfying and mouthwatering experience. Whip together in less than 1 hour. All dairy-free + vegan ingredients. Gluten-free + Slow cooker option.
Let me spill the beans—out of all the amazing soup recipes, this one has a special place in my heart. There's just something about the perfect fusion of taco-inspired goodness and the delightful crunch of corn chips that makes it truly special. The foundation of this soup is a veggie + bean protein-packed medley, featuring all my favorite ingredients—the things I'd typically load into a taco!
If you're as crazy about bold Mexican-style flavors as I am, I know you will LOVE this Hearty Vegan Taco Soup recipe. Personally, I'm a year-round soup enthusiast, but with Fall finally here, it's the perfect time to stock up on recipes like this one for cozy evenings. If you need more soup inspiration it's officially SOUP WEEK on Orchids + Sweet Tea! Hop over to my Instagram for more soupy goodness.
Vegan taco soup is exactly what it sounds like—a plant-powered fiesta in a bowl! Normally, it's made with ground beef, but to make it fully plant-based + nutritious, we swap out the meat and use beans and quinoa instead. It's a lively and hearty Tex-Mex-inspired soup that brings together all the vibrant flavors of your favorite tacos! Plus you get to fully customise it with your favorite toppings-- which is a great hack for fussy eaters!
How to Make Vegan Taco Soup
The Process in 4 Simple Steps:
Begin by prepping your ingredients first! I find it to be a much easier process when I rinse, dice, and chop all ingredients that are needed. This allows you to be best organized and reduces the mess factor.
Cook all of your veggies in a large dutch pot (it helps to cook your soup best) and in veggie stock. Then you let it simmer on low for a few minutes for the greatest fusion of flavor.
Stir, season again for taste!
Put the taco soup into bowls while hot and then add all your toppings and and wallah. It’s magic!
Hearty Vegan Taco Soup Ingredients
Uncooked red or multi-color quinoa. For a hearty texture + it's very a nutritious grain!
Extra virgin olive oil. Infuses richness and depth
Red onion. Adds sweetness + aroma
Garlic cloves. Who doesn't love that flavorful kick?
Bell pepper. Vibrant color and taste
Tomato paste. This is my secret flavor-enhancer and the thing that gives this dish some color.
Diced or crushed organic tomatoes. Adds more to that rich tomato base
Organic black beans. Hello protein and creaminess
Organic red kidney beans. Added texture and more protein!
Organic vegetable stock. Balances flavors and consistency
Frozen corn. Adds a sweetness and crunch
Chopped habanero peppers. (Optional; Add if you don't mind spicy flavor + heat)
Taco spices. We can't have a taco soup without taco seasonings! See the recipe notes to make your own taco spice mix.
Dairy-free cheese shreds: Creamy, melty goodness.
Sliced jalapeños: Spicy flavor and kick.
Tortilla chips: Crunchy texture and authenticity.
Chopped parsley: Freshness and color contrast.
Anything else you LOVE on tacos that you want to add feel free!
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!
Now, if you're intimidated by making taco soup or are concerned that it won't turn out as delicious, no worries. In my experience with making many different types of soup and watching the adults around me make a TON of soup (it's a staple in the Jamaican culture), I've learned a few things along the way that can help you make really good soup, including Hearty Vegan Taco Soup:
Chop your veggies and ingredients into bite-sized pieces for greater ease when eating.
ALWAYS sauté your veggies, especially the garlic, onions, etc.
Make your own stock if you can or use water as your base with seasonings + herbs for a great taste. If using store-bought stock/broth, always purchase high-quality ones.
Let it simmer. While you might be tempted to cook your soup on high for a faster cook time, it's definitely BEST to let everything simmer and allow the flavors to "fuse" together slowly.
If using meat, always sear your meat in the pot first prior to adding it to the soup to cook the rest of the way.
If adding dairy or an alternative, always stir it in last or during the final few minutes.
To thicken (if needed), always mix your thickener (flour, arrowroot, starch, etc.) in a small bowl with some of the hot broth from your soup before adding it to the entire pot of soup. This prevents lumps and gives you a nice creaminess.
More Vegan Taco Soup Topping Ideas
Here are some more ideas if you absolutely love piling on the toppings for your taco soup!
Completely customizable--Top it with your favorite ingredients.
Hearty & Filling--Perfect for family meals or gatherings.
Simple set + forget it—-Simmer, Simmer, Simmer over the stovetop! There's even a slow-cooker option!
Makes for a great weeknight meal---completely dairy-free + vegan!
How To Make Your Own Taco Spice Mix
I like creating my own taco spice mix because it allows me to fine-tune the flavors to my liking—adding a little more of this and a touch less of that until it's just perfect. Here are the spices I use for this Taco Soup Recipe--
I love the convenience of using canned beans, especially during weeknights where time is limited. But if you have more time or would like to use dried beans, no worries!
Simply soak your beans overnight covered in water to help cut down on the cook time. For a quicker soak time, simply add your beans to water in a pot, bring to a boil, remove from heat and cover the pot to let the beans rest in the water for at least 1 hour.
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stovetop to serve.
How to make vegan taco soup in a slow cooker?
To make this soup in the slow cooker, simply sauté garlic, onions, and veggies before adding all ingredients into your slow cooker and cooking on the low setting for 2-3 hours, stirring occasionally---until all veggies, quinoa, and beans are tender and cooked through.
Can I adjust the spices and herbs?
Of course! If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
Is This vegan taco soup spicy?
If you add habanero peppers then yes! But feel free to leave them out if you like a more mild taste.
How to Make gluten-free?
To make this vegan taco soup recipe GF-friendly, simply substitute tortilla chips with a gluten-free version (or other bread if using) and ensure that other ingredients (including beans, etc.) are GF-friendly.
More Soul Warming Soups To Try
Now that you've fallen in love with this Vegan Taco Soup recipe, put your pots to good use with these comforting + rich soup recipes for the entire family:
This Hearty Vegan Taco Soup recipe is everything we know and love about tacos in a delicious warming soup! It's a wholesome blend of quinoa, juicy tomatoes, protein-packed beans, and flavorful taco seasonings, harmoniously simmered to perfection. All dairy-free + vegan ingredients. Gluten-free + Slow cooker option.
1(15 oz.) canorganic black beans, drained + rinsed
1(15 oz.) canorganic red kidney beans, drained + rinsed
4cupsvegetable stock, organic
1-2habanero peppers, chopped(optional; Add if you don't mind spicy flavor + heat)
Dairy-free cheese shreds
TO MAKE THE SOUP:
In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the tomato paste, diced bell peppers, and canned tomatoes, red kidney beans, and black beans, stirring and sautéing for 1-2 minutes. Add in the the taco seasonings, stirring to combine.
Add in the quinoa, corn, and veggie stock/broth, stirring everything together until combined. NOTE: If using habanero peppers, you can add them in at this point.
LET EVERYTHING SIMMER:
Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Let it continue to simmer for another 20 minutes or so or until veggies have cooked through and are tender. Add additional salt, to taste.
Remove from heat and serve immediately into prepared bowl(s), and top with cheese shreds, tortilla chips, sliced jalapeños, and/or chopped fresh parsley, if desired.
Tips & Tricks
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic, onions, and veggies before adding all ingredients into your slow cooker and cooking on the low setting for 2-3 hours, stirring occasionally---until all veggies, quinoa, and beans are tender and cooked through.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute tortilla chips with a gluten-free version (or other bread if using) and ensure that other ingredients (including beans, etc.) are GF-friendly.