Vegan Taco Soup

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

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.

Course Soup

Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Nut-free, Soy-free, Vegan, Vegetarian

Keyword tvp soup, vegan taco soup

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 93kcal

Author Nandor Barta

Equipment

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

US Customary - Metric

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.

Video

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!

Nutrition