For a richer flavor, consider using homemade vegetable broth. Adjust the amount of jalapeño peppers to suit your desired level of spiciness. Remove the seeds and membranes for a milder flavor. Garnish with your favorite taco toppings such as avocado, cilantro, a dollop of plant-based sour cream, or a squeeze of lime juice. This soup tastes even better the next day, as the flavors have more time to develop. To make this soup even heartier, add a cup of cooked quinoa or brown rice during the last 15 minutes of simmering.
Plant-Based Black Bean Taco Soup
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS12
A symphony of Southwestern flavors, this vibrant and hearty soup boasts a delightful dance of textures and spices, all while remaining entirely plant-based. Prepare for a culinary journey that's both nourishing and intensely satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Fiber16 g
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Protein14 g
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Saturated Fat1 g
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Sodium1568 mg
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Sugar6 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a Dutch oven or large pot, heat grapeseed oil over medium heat. (1 minute)
02
StepAdd onion, bell peppers, celery, carrots, jalapeños, and garlic. Cook, stirring occasionally, until vegetables are softened but not browned. (5-7 minutes)
03
StepAdd fire-roasted diced tomatoes, vegetable broth, black beans, pinto beans, and frozen corn. Stir well to combine. (2 minutes)
04
StepStir in cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer. (1 minute)
05
StepReduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow flavors to meld. Stir occasionally. (30-60 minutes)
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Timothy Rath
Jun 26, 2025This soup is a weeknight lifesaver! So easy and delicious.
Corene Wunsch
Jun 25, 2025I love how customizable this recipe is. I added some shredded chicken for extra protein.
Rosemary Schmeler
Jun 22, 2025The fire-roasted tomatoes really make a difference! The soup has such a rich flavor.
Demetris Haag
Jun 13, 2025Added a dollop of greek yogurt and some fresh cilantro on top. Yummy!
Kailee Kuhn
Jun 12, 2025My kids even loved it! I left out the jalapenos to keep it mild.
Providenci Graham
Jun 6, 2025I've made this recipe several times and it always turns out great. It's a crowd-pleaser!
Kianna Hegmann
Jun 3, 2025Followed the recipe exactly and it was perfect! So flavorful and filling.
Guido Jacobs
Jun 2, 2025I love how versatile this recipe is, I have topped it with tortilla chips, avocado slices and shredded cheese!
Merritt Turner
Jun 1, 2025I substituted the pinto beans with kidney beans because that's what I had on hand. Still delicious!
Leland Armstrong
May 31, 2025Freezes really well, which is great for meal prepping.