Description
This Easy Vegetarian Taco Soup is the ultimate comfort food for busy evenings, offering a nourishing and soul-satisfying meal in under thirty minutes. Packed with fire-roasted tomatoes, hearty black and pinto beans, and sweet corn, this one-pot wonder delivers the vibrant, smoky flavors of taco night in a cozy, spoonable format. It is a plant-forward, gluten-free, and versatile dish that makes healthy eating effortless, utilizing simple pantry staples to create a restaurant-quality bowl that restores your energy and warms your spirit.
Ingredients
1 (15oz) can fire-roasted diced tomatoes
1/2 cup tomato salsa
1 (15oz) can black beans, drained and rinsed
1 (15oz) can pinto beans, drained and rinsed
1 (15oz) can corn, drained
2 cups low-sodium vegetable broth
2 teaspoons low-sodium taco seasoning
Optional toppings: avocado, cotija, cheddar, tortilla chips, cilantro, sour cream
Instructions
Gather all ingredients and rinse the beans and corn thoroughly under cool water.
In a large heavy-bottomed pot, combine the fire-roasted tomatoes, salsa, black beans, pinto beans, and corn.
Stir in the vegetable broth and the taco seasoning until well combined.
Bring the soup to a gentle boil over medium heat.
Reduce the heat to low and let the soup simmer for about 15-20 minutes to allow the flavors to meld together.
Serve hot in bowls and add your preferred toppings like avocado, cheese, or crushed tortilla chips.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully. For a vegan version, simply omit the dairy toppings or use plant-based alternatives.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 6g
- Sodium: 580mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg