Easy Vegan Taco Soup

This vegan taco soup is loaded with hearty beans, plant-based beef, tomatoes, corn, and taco seasonings. A simple and easy vegan soup that is ready for you to load up your favorite taco toppings.

This taco soup recipe is great to toss in the slow cooker and allow it to cook all day. A simple dinner that the whole family will be on board with eating. Plus if you have leftovers it is great for meal prepping for lunches or reheating for dinner.

Recipe

Ingredients

• 2 ½ cups of plant-based ground “beef” see notes for recommendations
• ½ red onion chopped
• 2 garlic cloves minced
• 1 carrot grated (do not peel the carrot)
• 32 oz vegetable broth
• 15 oz kidney beans canned, drained and rinsed
• 15 oz pinto beans canned, drained and rinsed
• 15 oz black beans canned, drained and rinsed
• 14.5 oz diced tomatoes canned, drained
• 3 oz tomato paste
• 2 cups salsa any variety you prefer
• 2 cups corn kernels fresh or frozen
• 2 teaspoons chili powder
• ½ tsp ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• Olive oil
• Salt and pepper

Optional toppings:

• avocado vegan sour cream, vegan cheese, tortilla chips, jalapeno slices, red onion slices

Instructions

• Heat a drizzle of olive oil in a large pan. Add the plant based “beef” and onion, and cook for 5-7 minutes, until onions soften.
• Add the garlic and carrot to the skillet, and cook for another 3-4 minutes.
• If preparing in the slow cooker: Add the skillet mixture and all remaining ingredients to the slow cooker. Stir and cook for 6-8 hours on low or 3-4 hours on high.
• If preparing on the stovetop, transfer the skillet mixture to a large stock pot and add all of the remaining ingredients. Bring the soup to a boil, then reduce to a simmer and cook for 30-40 minutes over low heat.
• Add salt and pepper to taste before serving. Garnish as desired – there are some ideas in the ingredient list!

Nutrition