Description
Hearty Mexican-inspired “Vegetarian Taco Soup” delivers bold southwestern flavors in one comforting bowl. Packed with nutritious beans, fresh vegetables, and zesty spices, this quick meal brings authentic Mexican cuisine directly to your kitchen without complex preparation.
Ingredients
Scale
Main Protein Ingredients:
- 1 (15 oz) black beans, drained and rinsed
- 1 (15 oz) kidney beans, drained and rinsed
- 1 (15 oz) corn, drained
Vegetable Base Ingredients:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 medium zucchini, diced (optional)
Liquid and Seasoning Ingredients:
- 1 tablespoon olive oil
- 1 (14.5 oz) diced tomatoes
- 1 (10 oz) Rotel (diced tomatoes with green chilies)
- 3 cups vegetable broth
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- Juice of 1 lime
Toppings:
- Shredded cheese (cheddar or Mexican blend)
- Sour cream or Greek yogurt
- Sliced avocado
- Chopped cilantro
- Crushed tortilla chips
- Sliced jalapenos
Instructions
- Prepare a large pot and warm olive oil over medium heat, allowing it to shimmer and create a cooking foundation.
- Introduce chopped onions to the pot, gently sautéing until they become translucent and soft, releasing their sweet aromatics.
- Quickly incorporate minced garlic, stirring rapidly to prevent burning and allow its pungent essence to bloom.
- Fold in diced bell peppers and zucchini, then sprinkle taco seasoning across the vegetables, creating an even coating that will infuse deep flavor.
- Add black beans, kidney beans, and corn to the pot, mixing them seamlessly with the seasoned vegetables.
- Pour in diced tomatoes, Rotel, and vegetable broth, creating a vibrant liquid base for the soup.
- Enhance the mixture with ground cumin, smoked paprika, chili powder, and a pinch of salt, stirring to distribute the spices evenly.
- Elevate the heat momentarily to trigger a gentle boil, then immediately reduce to a low simmer, allowing ingredients to meld and develop rich flavors.
- Let the soup gently bubble and thicken for approximately 20-25 minutes, occasionally stirring to prevent sticking and ensure even cooking.
- Finish by squeezing fresh lime juice into the soup, tasting and adjusting seasonings as needed for a perfectly balanced flavor profile.
- Ladle the soup into serving bowls and garnish with preferred toppings like cilantro, avocado, or tortilla strips for added texture and visual appeal.
Notes
- Swap Beans Easily: Experiment with different beans like pinto, cannellini, or chickpeas to add variety and nutritional diversity to your soup.
- Veggie Flexibility: Feel free to add or substitute vegetables based on seasonal availability or personal preference, such as spinach, kale, or diced carrots.
- Make-Ahead Magic: This soup tastes even better the next day as flavors meld together, making it perfect for meal prep and quick weeknight dinners.
- Protein Power-Up: Boost protein content by adding plant-based alternatives like crumbled tofu, tempeh, or quinoa for added nutrition and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 180
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg