Vegetarian Taco Soup

Here’s a simple, hearty vegetarian taco soup recipe that’s delicious, budget-friendly, and easy to customize!

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Vegetarian Taco Soup Recipe

Servings: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 bell pepper, chopped (any color)

• 1 zucchini, chopped

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can pinto or kidney beans, drained and rinsed

• 1 (15 oz) can corn (or 1 cup frozen corn), drained

• 1 (15 oz) can diced tomatoes

• 1 (8 oz) can tomato sauce

• 2 cups vegetable broth

• 1 packet taco seasoning (or homemade – see below)

• Salt and pepper to taste

Optional Toppings:

• Avocado slices

• Shredded cheese (or vegan cheese)

• Sour cream or plain Greek yogurt

• Crushed tortilla chips

• Cilantro

• Lime wedges

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Instructions:

1. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic; sauté for 2-3 minutes until fragrant.

3. Add bell pepper and zucchini; cook for another 3-5 minutes until softened.

4. Stir in beans, corn, diced tomatoes, tomato sauce, vegetable broth, and taco seasoning.

5. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes.

6. Adjust salt and pepper to taste.

7. Serve hot with desired toppings.

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Homemade Taco Seasoning (optional substitute for packet):

• 1 tbsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• 1/2 tsp oregano

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp black pepper

• 1/4 tsp cayenne pepper (optional, for heat)

• Salt to taste

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