This vegetable taco soup is one of those throw-it-all-in-the-pot dinners that tastes like it simmered all day. The tomatoes with chiles give it a kick, the corn adds sweetness and the mashed beans make the broth thick and creamy.
There's just something about a bit pot of vegetable taco soup that feels like instant comfort, especially on nights when you want something easy to prepare. Plus, it's reheats well, making it a fantastic meal prep option. This version keeps things simple with pantry basic, such as homemade taco seasoning, tomatoes with chiles, canned beans, frozen corn and quinoa.
I love setting out bowls of toppings when serve this soup. Chopped avocado, grated cheese, tortilla strips or chips and lime wedges cover all the bases. To round out the meal, try a green salad with cilantro lime dressing.
My top tips
- This soup has some a bit of spice to it. If you prefer less spice, swap in canned diced tomatoes for the rotel.
- Open the lid to take a peek to ensure that the soup is still simmering. If the broth drops below a simmer, the quinoa won't fully cook.
- If you prefer a thinner soup or if the quinoa absorbs the broth while resting before serving, add additional vegetable broth.
How to make vegetable taco soup
- Sauté the veggies: Sauté the onions and red bell pepper until tender.
- Spice it up: Stir in the garlic and homemade taco seasoning, then the tomato paste. Sauté for a few minutes to mellow the flavor of the tomato paste.
- Add other ingredients: Add the frozen corn (roasted if you can find it), rotel (canned diced tomatoes with green chiles), uncooked quinoa and vegetable broth.
- Mash the beans: Mash the pinto beans and add them to the soup. A mini masher works brilliantly! I also use the mini mashed for making guacamole.
- Simmer: Bring the mixture to a bowl, then reduce heat, cover the pot and simmer until the quinoa is tender. Stir in the black beans and cook for a few more minutes. Stir in cilantro and serve it up!
Meal prep and storage
This vegetarian taco soup is ideal for meal prepping. Let the soup cool, then transfer to airtight containers (I like these glass meal prep containers) and store in the fridge for up to 5 days. Reheat in the microwave or in a saucepan on the stovetop.
You can also freeze this soup freezer-proof container for up to 3 months.
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Vegetable Taco Soup
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion chopped
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1 tablespoon homemade taco seasoning
- 2 tablespoons tomato paste
- 1 ½ cups frozen corn no need to defrost first
- 1 (10 ounce) can rotel See Note below for subsitution
- ½ cup uncooked quinoa rinsed in a fine mesh sieve
- 3 cups vegetable broth
- 1 (14 ounce) can black beans drained and rinsed
- ¼ cup minced cilantro
Instructions
- Heat the olive oil in a large saucepan set over medium heat. Add the onions and red bell pepper. Sauté until tender, about 5 minutes.
- Stir in the garlic and taco seasoning. Cook for 1 minute. Add the tomato paste and sauté for 2 to 3 minutes. Don't skip this step - it helps to mellow the acidity of the tomato paste.
- Add the corn, rotel, quinoa and vegetable broth.
- In a bowl, mash the pinto beans with the back of a fork or a mini masher. They don't need to be perfectly smooth. Add to the soup.
- Bring the soup to a boil, cover the saucepan and reduce the heat to medium-low (or whatever heat is appropriate on your stovetop to maintain a simmer). Cook for 20 minutes or until the quinoa is tender.
- Add the black beans and simmer for 5 minutes. Stir in the cilantro. Serve.
Video
Notes
Nutrition
Frequently Asked Questions
If you can't find rotel, mix together canned diced tomatoes and canned green chiles.
Yes, chicken broth works well with this soup. If you prefer a vegetarian or vegan soup, stick with vegetable broth.
Yes, this soup is vegan. If you want to add grated cheese to serve the soup, look for shredded vegan cheese at the grocery store.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Samantha R
We used kidney beans instead of black beans, but otherwise stuck to the recipe. Excellent! The flavors were really satisfying with a little bit of spice. It will be a repeat for sure.