When the weather is cold, this plant-based Taco Soup will warm you up! This hearty, comforting recipe tastes good enough to serve to guests or enjoy any day of the week.
A few years ago we had dinner with friends (HI Kara!) and they made Taco Soup for us. It was good and easy to make. It was made with about 5 different cans of veggies and ground beef and dairy. This is my much healthier take on that recipe using fresh ingredients instead of canned, when possible.
Don’t worry if you have to use canned though. This soup will still be delicious and much healthier than anything you would get through a drive thru.
In some ways, it reminds me of my Texas-Style Chili recipe. The corn, avocado and cilantro really set it apart though. Once you make this one, you’ll wonder why you didn’t make it a part of your weekly meal plan. I’d kind of forgotten about it in favor of newer recipes but it’s about to make a come back.
If you are not into cilantro, you can leave it out. I know some people really dislike cilantro but I love it. Cilantro and lime are my peanut butter and jelly.
This soup is full of fiber so it will keep you full!
This made about 4 servings and is very filling. It is also a very forgiving soup, if you are missing one or two ingredients go ahead and make it or substitute something in. It is a little difficult for small children to eat, as most soups are, but it isn’t too spicy if the jalapeno seeds are removed. I like to garnish this with fresh avocado.
- ½ cup water for de-glazing pan
- ¼ onion - diced (I used red onion)
- ½ bell pepper diced (I used red bell pepper)
- 1 tomato - diced ( I removed seeds too)
- 1 jalapeno - diced ( I removed seeds too but you can leave them in for a spicy soup)
- 2 cups cooked pinto beans
- 2 cups cooked black beans
- 1½ cups (or 1 can) of corn
- 2 cups water
- 1 8 oz can of tomato sauce
- cilantro to taste ( I used a handful, chopped)
- 1 tsp salt
- 1 tsp chili powder
- 2 Tbsp nutritional yeast
- Add diced onion and bell peppers to pan, stirring regularly. If they begin to stick add a 1-2 Tbsp of water to pan to de-glaze.
- Cook, remembering to stir and de-glaze as necessary until onions are translucent and peppers begin to soften.
- Add tomatoes and jalapeno peppers, cook until soft.
- Add beans, corn, 2 cups of water and tomato sauce then simmer.
- Taste then add spices and nutritional yeast a little at a time until desired "spiciness" is reached.
- Add cilantro last then allow to cool before eating.