Description
Warm, comforting, and brimming with bold Mexican flavors, this Vegetarian Taco Soup is a quick and easy one-pot meal that’s perfect for busy weeknights. Packed with nutrient-rich veggies, protein-packed beans, and a zesty broth, it’s a healthy and satisfying dish the whole family will love.
Ingredients
– 1 tablespoon olive oil
– 1 large onion, diced
– 2 bell peppers, diced
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional, for heat)
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can pinto beans, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes
– 4 cups vegetable broth
– Salt and black pepper to taste
– Toppings: shredded cheese, diced avocado, sour cream, chopped cilantro, crushed tortilla chips
Instructions
1. 1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. 2. Add the diced onion and bell peppers. Sauté for 5-7 minutes, until the vegetables are softened.
3. 3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. 4. Add the chili powder, cumin, oregano, smoked paprika, and cayenne (if using). Stir to coat the vegetables.
5. 5. Pour in the drained and rinsed black and pinto beans, the diced tomatoes, and the vegetable broth. Stir to combine.
6. 6. Bring the soup to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly.
7. 7. Season with salt and black pepper to taste.
8. 8. Serve the Vegetarian Taco Soup hot, topped with your desired toppings such as shredded cheese, diced avocado, sour cream, chopped cilantro, and crushed tortilla chips.
Notes
– For a creamier texture, you can blend 1 cup of the soup and stir it back into the pot.
– Customize the spice level by adjusting the amount of cayenne pepper.
– Swap in different types of beans, such as kidney or garbanzo, based on your preferences.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican, Southwestern