Easy Vegan Taco Soup
About a month ago, I was checking Instagram stories and my favorite Peloton strength instructor, Callie, posted that she was making taco soup. I’ve been vegetarian for a little over three years and have never tried to make a vegatarian / vegan version, so I started Googling and found an amazing looking recipe from Food Sharing Vegan. I made a few modifications and it quickly became something we eat almost weekly. It’s been nick-named “red soup”, it makes plenty for a few days of leftovers for lunch, and it’s incredibly easy – the only things to do are chopping an onion and opening a bunch of cans (which became a lot easier with the help of my new OXO can opener).
So, without further ado, here’s my recipe for “red soup” / Vegan Taco Soup!
This recipe only requires chopping an onion, opening cans, draining & rinsing beans, and draining corn. If I’m not in the mood to cook, this is my go-to recipe.
Ingredients
1 Tbsp olive oil
1 white or yellow onion
1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp garlic powder
1 tsp sal
4 cups vegetable broth
8 oz (2 standard 4 oz cans) of mild or medium green chilis (in juices)
1 standard (14 oz) can of petite diced tomatoes (in juices)
1 standard (14 oz) can of pinto beans, drained and rinsed
2 standard (14 oz) OR 1 large (28 oz) can of black beans, drained and rinsed
1 standard (14 oz) can of whole kernel corn, drained
(Optional but recommended): Santa Fe style tortilla strips for topping
- Tools
Optional: Fullstar Vegetable Chopper (to quickly dice the onion)
Directions
- Heat the 1 Tbsp olive oil in pan and add diced onion in a large pot. Stir occasionally until translucent
- Add seasonings (1 Tbsp chili powder, 1 Tbsp cumin, 1 Tbsp garlic powder, 1 tsp salt) to the pot. Stir for 1-2 minutes until diced onions are coated in seasonings
- Add everything else (vegetable broth, green chilis, petite diced tomatoes, drained and rinsed beans, drained corn) to the pot and bring to a boil
- Reduce heat and simmer for 20 minutes
- Serve! Top with tortilla strips