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    Home > Vegan Soups

    Vegan Taco Soup in 20 mins!

    By Nandor Barta on 04/27/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This is the meatiest vegan taco soup you have ever tasted. Ready in just 20 minutes, this soup is the perfect way to satisfy your taco cravings without sacrificing flavor. Top it off with some crunchy tortilla chips, creamy avocado slices, and tangy sour cream for a truly unforgettable meal.

    2 black bowls with orange liquid, beans, corn, chopped tomaotes, mince, avocado slices, chopped spring onion, lime slices, and tortilla chips. Half of avocado and more tortilla chips are scattered around

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    Do you also love Tex-Mex comfort food? We sure do. We love this vegan chili recipe or these fajita veggies served with and vegan portobello mushroom fajitas. How about a creamy vegan Queso dip or a vegan nacho cheese sauce?

    Jump to:
    • What to expect?
    • Ingredients
    • Instructions
    • Variations
    • Serving ideas
    • Storing tips
    • More vegan soup recipes
    • Vegan Taco Soup

    What to expect?

    Taco soup is actually a Midwest American / Tex-Mex dish, compared to tortilla soup, which is traditional Mexican. When you make a vegan taco soup recipe, you can expect a flavorful and satisfying soup. It is loaded with TVP taco meat (which is the best vegan taco meat, by the way), chopped tomatoes, white beans, sweet corn, and onions.

    What is TVP? It has a neutral taste, so it picks up spices and seasoning without altering the taste of the soup. And the texture is spot on. You can see and taste the crumbles in the soup. TVP will not disintegrate in a soup into tiny bits and pieces. Check out all of our TVP recipes.

    Overall, you can expect a hearty and delicious meal that is both filling and nutritious, and packed with all the bold flavors you love in a classic taco.

    1 black bowl with orange liquid, beans, corn, chopped tomaotes, mince, avocado slices, chopped spring onion, lime slices, and tortilla chips. More tortilla chips are scattered around
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    Ingredients

    We made this soup recipe having tacos in mind. This a spicy, but not at all hot taco soup that is family- and budget-friendly with simple ingredients like:

    • TVP (textured vegetable protein) – We used this TVP.
    • Canned sweet corn
    • Canned white beans
    • Chopped tomatoes
    • Vegetable broth
    • Olive oil
    • Onion
    • Garlic
    • Vegan taco seasoning – We use this one.
    • Lime juice

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    You will see it is the easiest vegan taco soup recipe you can make. Your soup will be ready before you know it. At most, it will take 20 minutes with minimal preparation.

    Preparing the ingredients

    • Peel and chop onion and garlic.
    • No need to soak TVP since they will be dehydrated in the soup.
    • Drain all canned ingredients. Precook the beans if you were to use dry ones.
    • Squeeze the lime.
    • Measure out all other ingredients.

    Making vegan taco soup

    1. Take a stockpot or a Dutch oven and bring it to medium heat. Add olive oil and chopped onion. Stir and cook for 2-3 minutes until the onion is soft and tender.
    2. Add finely chopped garlic. Stir and cook for another minute.
    A hand is holding a bowl of chopped garlic to be added to chopped onions in a red enameled Dutch oven.
    1. Add chopped tomatoes in sauce, salt, black pepper, taco seasoning, and nutritional yeast. Stir until combined. Bring it to a boil.
    Chopped tomatoes in red sauce, onion and garlic pieces and two heaps of yellow flakes in a red enameled Dutch oven.
    1. Add vegetable broth and mix well. Bring it to a boil.
    Red chunky soup in a red enameled Dutch oven
    1. Add dry TVP. Cook for 5 minutes until TVP is soft.
    A hand is holding a bowl of crumbles to be added to a tomato colored soup below.
    1. Add canned sweet corn and canned beans. Bring it to a boil. Adjust seasoning as per your taste, and add lime juice. Your vegan taco soup is ready to be served.
    A hand is holding a bowl of chopped white beans to be added to a tomato colored soup below.

    Variations

    • Thicken soup: Depending on your personal preference, the soup can be thick, like chili, or thin, like a traditional soup. Mix a bit of flour or starch with water and add it to the soup after the last step. Or choose any of the 20 ways to thicken a soup.
    • Add other beans: The most popular beans in Tex-Mex recipes are red kidney beans (like in quinoa sweet potato chili), black beans (like in Chipotle burrito and Chipotle veggie bowl), and pinto beans. Or use a mix of red and white beans, as we did in our vegan chili recipe.
    • Add other vegan ground beef: Several substitutes are available. If you don’t want to use TVP, the next best thing would be tofu crumbles or frozen tofu mince, which we use to make tofu meatballs, tofu burgers, vegan chorizo, and vegan sausage.
    • Choose a plant-based ground beef: Millet is a great choice. We also add it to our vegan chili recipe, and it works perfectly. Other plant-based alternatives like mushroom-, cauliflower-, walnut mince, and even lentils have a unique taste that will change the flavor of the whole soup.
    A red Dutch oven is from above with orange soup, white beans, corn, chopped tomato, mince. Half avocado, lime and small bowls of chopped pcilantro and spring onion is around with some tortilla chips and a bit of sour cream on a black plate.

    Serving ideas

    We love adding various toppings like vegan sour cream, guacamole, chopped avocado, shredded vegan cheese, hot salsa, scallion, chives, cilantro, or chopped avocado, shredded cheese, cilantro, lime.

    Other popular side dishes include biscuits, cornbread, tortilla chips, and potato fries. Let us know in the comments what your favorite side dish is with this easy vegan taco soup!

    2 black bowls with orange liquid, beans, corn, chopped tomaotes, mince, avocado slices, chopped spring onion, lime slices, and tortilla chips. The red Dutch oven with more soup, half of avocado and more tortilla chips are scattered around

    Storing tips

    Let the soup cool down to room temperature, then transfer it to an airtight container. You can use a plastic container or a glass jar with a lid. Store it in the refrigerator for up to 3-4 days.

    If you want to keep this vegan taco soup longer, you can freeze it for up to 2-3 months. For best results, freeze it in individual portions, so you can thaw only what you need.

    When you’re ready to eat the soup, thaw it overnight in the refrigerator or defrost it in the microwave on a low setting. Reheat the soup on the stove over medium heat or in the microwave until it’s heated through, stirring occasionally. We recommend bringing it to a boil to be on the safe side.

    More vegan soup recipes

    You can browse through our vegan soup recipes or check out

    • A white plate with noodles, spinach leaves, green peas, carrots slices in a thin soup. Leftover with red Dutch oven is next to it.
      Vegan Chicken Noodle Soup
    • Two white plates with dumplings, chopped veggies, green herbs, white beans, and green peas in a vegetable broth soup. A spoon is placed in it.
      Vegan Dumpling Soup
    • White bowl with a red soup full of red kidney beans, chickpeas, potatoes, carrots and shell pasta. It is topped with fresh parsley. A spoon is taking a carrot.
      Vegan Minestrone Soup
    • Vegetarian Goulash (Authentic Hungarian Recipe)
    • Light yellow soup served in two white bowls full of large white beans, croutons, carrot slices, and diced potatoes. It is sprinkled with freshly chopped herbs.
      Lemony Vegan White Bean Soup

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    A black bowl with orange liquid, beans, corn, chopped tomaotes, mince, avocado slices, chopped spring onion, lime slices, and tortilla chips.

    Vegan Taco Soup

    Nandor Barta
    This is the meatiest vegan taco soup you have ever tasted. Ready in just 20 minutes, this soup is the perfect way to satisfy your taco cravings without sacrificing flavor. Top it off with some crunchy tortilla chips, creamy avocado slices, and tangy sour cream for a truly unforgettable meal.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Soup
    Servings 6 servings
    Calories 93kcal

    Equipment

    • Cast-iron Dutch Oven (3-quart / 2.8 liter)
    • Stockpot

    Ingredients
     
     

    • 1 Tbsp Olive oil
    • 1 Onion (medium)
    • 3-4 cloves Garlic
    • 1 can (14 oz) Chopped tomatoes
    • 4 cup Veggie broth
    • ½ cup TVP (Soy) -> What is TVP?
    • 2 can (14 oz) Cannellini or White beans
    • 1 cup Sweet corn (canned)
    • 1 Tbsp Lime juice
    • 4 tsp Taco seasoning mix
    • 1 Tbsp Nutritional yeast
    • Salt and Pepper to taste
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    Instructions
     

    • Take a stockpot or a Dutch oven and bring it to medium heat. Add olive oil and chopped onion. Stir and cook for 2-3 minutes until the onion is soft and tender.
    • Add finely chopped garlic. Stir and cook for another minute.
    • Add chopped tomatoes in sauce, a pinch of salt, black pepper, taco seasoning, and nutritional yeast. Stir until combined. Bring it to a boil.
    • Add vegetable broth and mix well. Bring it to a boil.
    • Add dry TVP. No need to soak them. The TVP crumbles will be hydrated in the soup. Cook for 5 minutes until TVP is soft.
    • Add canned sweet corn and canned beans. Bring it to a boil. Adjust seasoning as per your taste and add lime juice.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    We love adding toppings like vegan sour cream, guacamole, chopped avocado, shredded vegan cheese, hot salsa, scallion, chives, cilantro, or lime. Other popular side dishes include biscuits, cornbread, tortilla chips, and potato fries. Let us know in the comments what is your favorite side dish!

    Video

    [adthrive-in-post-video-player video-id=”cHTLEQSH” upload-date=”2021-02-18T20:31:24.000Z” name=”Vegan Taco Soup” description=”This is a super quick and easy Vegan Taco Soup with the meatiest Vegan Taco Meat ever. If you are craving a simple, delicious taco-flavored soup, make this one in 20 minutes! Serve it hot with tortilla chips, avocado slices, and sour cream.” player-type=”collapse” override-embed=”true”]

    Nutrition

    Nutrition Facts
    Vegan Taco Soup
    Amount Per Serving (1 serving without toppings)
    Calories 93 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 0.4g3%
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 2g
    Sodium 634mg28%
    Potassium 119mg3%
    Carbohydrates 13g4%
    Fiber 3g13%
    Sugar 4g4%
    Protein 6g12%
    Vitamin A 409IU8%
    Vitamin C 4mg5%
    Calcium 33mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Comments

      5 from 5 votes (4 ratings without comment)

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    1. L Smith

      May 06, 2025 at 3:38 am

      5 stars
      Excellent taste and easy to make.

      Reply

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

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    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
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