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Vegetarian Taco Soup

Vegetarian taco soup with a thick, spoonable broth made by simmering beans, Rotel tomatoes, and fire-roasted tomatoes until the flavors meld. Loaded with bell pepper and onion, then finished with avocado, cilantro, and lime.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Beans and tomatoes
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) pinto beans drained
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) fire-roasted tomatoes
Vegetables and seasonings
  • 1 count green bell pepper diced
  • 1 count onion diced
  • 3 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 4 cup vegetable broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tbsp olive oil
  • salt and pepper to taste
Toppings
  • 1 count avocado
  • 1 tbsp cilantro
  • 1 count lime wedges
  • 1 tbsp sour cream or vegan sour cream
  • 1 cup tortilla chips

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat 1 tablespoon olive oil in a large pot over medium heat, then sauté the onion and green bell pepper for 4-5 minutes until softened and fragrant.
  2. Add the minced garlic and cook for 1 minute, stirring constantly so it smells aromatic but doesn’t brown.
Build the soup
  1. Stir in taco seasoning, cumin, chili powder, and smoked paprika, cooking for about 30 seconds until the spices darken slightly and bloom.
  2. Add black beans, pinto beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, fire-roasted tomatoes, and vegetable broth, then bring the mixture to a boil.
Simmer and serve
  1. Simmer the soup for 15-20 minutes until the flavors meld and the broth looks cohesive.
  2. Season with salt and pepper to taste, then serve hot with avocado, cilantro, lime wedges, sour cream, and tortilla chips.

Notes

Pro tip: drain the canned beans and corn well so the soup stays hearty instead of watery. Refrigerate leftovers in a sealed container up to 4 days; reheat on the stove or microwave until hot. Freezing is yes—freeze for up to 3 months, and add fresh toppings after reheating for the best texture. For a vegan option, use vegan sour cream and skip any dairy-based toppings.