This easy vegetarian taco soup has sooo much flavor! It tastes like it’s been simmering on the stove for hours, yet only takes 30 minutes or less to prepare. This recipe takes advantage of quick and affordable canned beans, jarred salsa, frozen fire-roasted corn, and taco seasoning to make a healthy vegetarian meal that will warm you up and fill you up with 15 grams of fiber!

vegetarian taco soup in a white bowl topped with avocado, shredded cheese, and tortilla strips

Here in New York, we are in the throes of wintertime.

I crave warm, steamy soups and stews when it’s cold and dark outside, like my vegetarian chili with butternut squash.

While I’m down to simmer a meal on the stovetop for hours occasionally, most nights I want something quick and easy but still flavor-packed and ultra-satisfying. Enter this vegetarian taco soup with black beans!

I could probably make this vegan taco soup from memory at this point because it’s so straightforward and un-mess-upable:

  • Two bell peppers (any color, you choose)
  • One onion (white or yellow)
  • Lots of fresh garlic
  • Two cans of beans (fiber! plant-based protein!)
  • One jar of salsa
  • One quart of broth

You get the point! Just add all the ingredients to a big old pot in a certain order, simmer, and eat!

OH – don’t forget the toppings! I loveee this meatless taco soup with shredded cheese (cheddar or Mexican blend) sliced avocado, and crispy tortilla strips. As a Registered Dietitian, I like to swap sour cream as a topping for plain Greek yogurt because *protein*.

Here’s how to make it

Pot of bell peppers and onions cooking
1. Cook bell peppers and onions in a large pot. We’re building flavor!
Bell peppers, onion, spices, and garlic cooking in a large pot
2. Add in fresh garlic and taco seasoning. Building more flavor!
pot of vegetarian taco soup
3. Stir in the rest of your ingredients: beans, corn, broth, salsa, and green chiles.
pot of vegetarian taco soup
4. Bring to a boil and simmer for 15 minutes. Stir in a bunch of chopped cilantro at the end.
bowl of vegetarian taco soup with a brass spoon

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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bowl of vegetarian taco soup with a brass spoon

Healthy Vegetarian Black Bean Taco Soup

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: Soups and stews
  • Method: Stovetop
  • Cuisine: Mexican American
  • Diet: Vegan
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Description

This easy vegetarian taco soup has sooo much flavor! It tastes like it’s been simmering on the stove for hours, yet only takes 30 minutes or less to prepare. This recipe takes advantage of quick and affordable canned beans, jarred salsa, frozen fire-roasted corn, and taco seasoning to make a healthy vegetarian meal that will warm you up and fill you up with 15 grams of fiber!

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium white onion, diced small
  • 1 red bell pepper, diced small
  • 1 green bell pepper, diced small
  • Pinch of salt
  • 5 cloves garlic, minced
  • 1 1/2 tbsp taco seasoning
  • 1 15-oz jar mild salsa (or medium/spicy if you prefer very spicy food)
  • 1 quart low-sodium vegetable broth
  • 1 4 oz can mild chopped green chiles
  • 1 can black beans, undrained*
  • 1 can kidney beans, drained and rinsed
  • 1 cup frozen fire-roasted corn
  • Big handful fresh cilantro, chopped
  • Toppings of choice, such as shredded cheese, green onions, sour cream, or tortilla strips
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Instructions

  1. For ease, before cooking, set your mise en place: chop all the veggies, open all the cans and jars, and have every ingredient ready to add to the pot.
  2. Heat olive oil in a large pot over medium heat. Add onions, bell peppers and pinch of salt. Cook for about 5 minutes until onions are translucent and vegetables have softened.
  3. Add the garlic and taco seasoning. Stir and cook another 1-2 minutes.
  4. Add the salsa, vegetable broth, green chiles, black beans, kidney beans, and corn. Stir to combine.
  5. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
  6. Stir in the fresh cilantro and cook for another 1-2 minutes before serving.
  7. Ladle into bowls for serving and add your toppings!

Notes

* I use one can of undrained beans with the juices to add a bit of thickness to the soup. Feel free to drain and rinse both cans of beans if you prefer.

I sometimes serve this soup over rice or quinoa for a heartier, stick-to-your-ribs meal.

Make your own tortilla strips:

  • Slice 4 corn tortillas into thin strips.
  • Toss them up in a bowl with a drizzle of olive oil, generous pinch of salt, and any other dry seasonings you want.
  • Bake at 375°F on a parchment paper lined baking sheet for 7-10 minutes until golden brown and crispy.

Nutrition Disclaimer

As a Registered Dietitian, I create nutritionally-balanced recipes using whole food ingredients to promote good health and well-being.  Additionally, I am a Certified Intuitive Eating Counselor. My nutrition philosophy encompasses an all-foods-fit approach, and I do not promote tracking calories, macronutrients, or other numbers. Nevertheless, I understand that this information can be educational and helpful for some people.

I cannot guarantee complete accuracy of the nutrition information provided here, as these numbers are estimates. Nutrition is individualized. If you have specific nutrition needs, please consult your physician or a Registered Dietitian. 

Nutrition

  • Serving Size: 1/4th of recipe
  • Calories: 287
  • Fat: 3.2 g
  • Saturated Fat: 0.59 g
  • Carbohydrates: 51.7 g
  • Fiber: 15.7 g
  • Protein: 13.2 g