Hearty Vegan Taco Soup

Up close shot of bowl of soup with tortilla chips and jalapeños.

5 from 2 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Keyword: beans, dairy-free, dinner, easy, fall recipe, hearty, lunch, meatless, quinoa, soup, taco soup, tacos, tomatoes, tortillas, vegan

Servings: servings

Calories: 84kcal

Author: Shanika

Ingredients

TACO SEASONING:

1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried oregano

SOUP:

½ cup uncooked quinoa, red or multi-color
1 tablespoon Extra virgin olive oil
½ red onion, chopped (You can use yellow or white)
3 garlic cloves, minced
1 medium bell pepper, diced
2 Tbsps tomato paste
1 (28 oz.) can diced or crushed tomatoes, organic
1 (15 oz.) can organic black beans, drained + rinsed
1 (15 oz.) can organic red kidney beans, drained + rinsed
4 cups vegetable stock, organic
1 cup frozen corn
1-2 habanero peppers, chopped (optional; Add if you don't mind spicy flavor + heat)

OPTIONAL TOPPINGS:

Dairy-free cheese shreds
Sliced jalapeños
Tortilla chips
Chopped parsley

US Customary - Metric

Instructions

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.
Bon Appetit!

Notes

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.

Nutrition