Change up your meal this taco Tuesday with a hearty bowl of vegan taco soup! This recipe is packed with protein-rich black beans and meatless tofu crumble and loaded with fajita-style veggies. Plus, this delicious soup is easy to make and always a hit with the entire family, even the kids!
Vegan taco soup is the perfect dinner for those busy weeknights.
Simple ingredients bring this warm and comforting soup together for a quick and easy meal. Cook it on the stovetop, in the Instant Pot, or in the slow cooker.
So skip the tacos on Tuesday and keep warm this fall and winter with vegan taco soup.
Ingredients and Substitutions
Simple ingredients bring this vegan soup together. If you need to substitute any of them I’ve included a few suggestions.
Black beans – The black beans add protein and make this a hearty soup. If you don’t have black beans or want to switch it up you can substitute with pinto beans, white beans, or kidney beans.
Tofu ground beef – The tofu ground beef adds additional plant-based protein and a meaty texture to the taco soup. You can replace the tofu with any packaged meatless crumbles like Gardein, Beyond Meat, or your preferred brand.
Onion – I used fresh yellow onion but white onion or sweet onion are also great options.
Bell peppers – One small red bell pepper and one small green bell pepper are used for this recipe. But, you can use any 2 colors you like or one large bell pepper.
Fresh garlic – Fresh garlic cloves produce the best flavor. To substitute, use garlic powder.
Olive oil – This is used to sauté the veggies. But, any neutral cooking oil you have on hand is fine.
Vegetable broth – Your favorite broth is best since this is the base of the soup. For full flavor use bouillon cubes with water or Better Than Bouillon with water. If you are using boxed broth use one with lots of flavors or add additional onion powder, garlic powder, and taco seasonings to boost the taste.
Diced tomatoes – I went with canned diced fire-roasted tomatoes with green chilis to add flavor and heat to the soup. Use diced tomatoes (plain or seasoned with herbs) for a mild soup, diced fire-roasted tomatoes for a slightly smoky flavor, or go with crushed tomatoes for less noticeable tomato chunks.
Corn – Frozen corn is my go-to since I always have it on hand. Canned corn, or fresh corn cut from the cob, can be used instead.
Tomato paste – The tomato paste adds more tomato flavor to the soup. You can skip it if don't have any on hand.
Nutritional yeast – This gives the soup a savory umami flavor.
Taco seasonings – Use a taco seasoning packet for an easy seasoning mix. Or, make your own using the included homemade taco seasoning mix in the notes section of the recipe card.
Optional ingredients – Add lime juice, salt, and/or black pepper as needed for flavor.
How to make vegan taco soup
This taco-inspired soup couldn’t be any easier to bring together. There’s minimal chopping and it can be made in one pot.
- To start, chop the vegetables (bell peppers, onion, and garlic) and make the tofu ground beef.
- Add the veggies and oil to a large pot. Sauté over medium heat until they begin to change color and slightly soften.
- Add the remaining ingredients (except the tofu crumble) to the pot and bring to a boil. Turn the heat down and simmer the soup for 20-30 minutes or until the veggies are softened.
- Mix the tofu into each individual bowl to keep it from absorbing too much broth, then top with taco toppings.
Tip: Instructions for the Instant Pot and slow cooker are included in the recipe card below.
Pair your taco soup with a toppings bar. Set out bowls of ingredients and let everyone choose their favorites.
Below are a few ideas to try, or go with any topping ingredients you have available.
- Crispy tortilla strips
- Diced avocado
- Vegan sour cream
- Vegan cheese shreds
- Tapatio sauce
- Sliced jalapeño peppers
- Fresh cilantro
- Diced red onion
- Sliced green onions
- Lime wedges
Follow the recipe as is with my favorite taco fillings. Or, make this soup your own and switch out any ingredients with what you have on hand.
Try adding one of these options below for a heartier meal.
- Cooked brown rice
- Pinto beans
- Kidney beans
- White beans
- Cooked quinoa
Storage and reheating
To store: Cool any leftovers close to room temperature. Store it in an airtight container in the refrigerator for 4-5 days. It’s best to store the soup and the tofu ground beef separately since the tofu will absorb the liquid.
To reheat: Reheat the soup on the stovetop or in the microwave until heated through. Heat the tofu separately in the oven, toaster oven, or microwave. If you want to heat them together, bring the soup to a boil then add the cold tofu crumble to the hot soup and serve.
Frequently Asked Questions
Yes! Cool the soup to room temperature then store it in a freezer-safe airtight container. You can place it in a large container or freeze in individual portions. The soup will keep good in the freezer for 4-6 months.
Yes! To make Instant Pot taco soup, sauté the veggies. Then add the remaining ingredients, except the meatless crumble, to the pot. Cook for 3 minutes at high pressure. (See recipe card for full instructions.)
Tofu ground beef: This should be added to each bowl individually. If it's cooked in the soup it tends to absorb the liquid and lose some flavor.
Spiciness: I like a little heat in my soup so I used diced tomatoes with green chilis. If you want to keep it mild, use plain diced tomatoes or crushed tomatoes.
For a chunkier soup: I used 5 cups of broth because I like a thin soup with plenty of liquid for the tortilla chips to soften in. If you want a chunkier soup you can lessen the broth to 4-4 ½ cups.
More easy vegan soup recipes you’ll love
- Vegetable Soup
- Tortilla Soup
- Southwest Vegetable Soup
- Potato Corn Chowder
- Chickpea Noodle Soup
- Cauliflower Leek Soup
- Potato Soup
We'd love to hear from you!
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See ya there!
Veggies for sautéing
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 Tablespoon olive oil, or neutral oil for sautéing
Remaining soup ingredients
- 5 cups vegetable broth, (or water with bouillon cubes or better than bouillon)
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (14 ounce) can diced tomatoes with green chilis
- 1 batch of tofu ground beef (see note for other options)
- 1 cup frozen sweet corn, or canned or fresh
- 3 Tablespoons nutritional yeast
- 2 Tablespoons tomato paste
- 2 Tablespoons taco seasoning packet, (see notes to make your own taco seasoning)
- Sea salt and black pepper to taste
- Optional squeeze of lime juice
- Tortilla strips or tortilla chips
- Diced avocado
- Vegan sour cream
- Vegan cheese shreds
- Jalapeño slices
- Sliced green onions
- Chopped cilantro
- Diced red onion
- Lime wedges
Stovetop Taco Soup
- In a large Dutch oven or large pot, add the oil and veggies (bell peppers, onion, and garlic). Sauté over medium-high heat until they begin to change color and slightly soften, about 5-8 minutes.
- Now, add the remaining soup ingredients (except the tofu ground beef) to the pot and bring to a boil.
- Once boiling, reduce the heat to medium-low and simmer the soup for 30 minutes or until the veggies are soft and tender.
- Allow the soup to rest in the pot for 5-10 minutes before serving.
- To serve, mix the tofu ground beef into each bowl individually. Top with any of the topping options above.
Slow Cooker Taco Soup
- Add all the ingredients (except the tofu meatless crumble) to your slow cooker.
- Stir to combine everything.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- To serve, mix the tofu ground beef into each bowl individually. Top with your favorite toppings.
Instant Pot Taco Soup
- Add the veggies for sautéing and oil to the inner pot of your Instant Pot.
- Using the sauté feature, sauté the veggies for 5-8 minutes to soften.
- Now add the remaining ingredients (except the tofu crumble) to your Instant Pot.
- Seal the lid and use the “manual: or “pressure cook” button to set the Instant Pot to 3 minutes at high pressure.
Note: The Instant Pot takes about 15 minutes to come to pressure before sealing and cooking.
- Once the time is up, allow the pressure to naturally release for 5-10 minutes. Now, carefully turn the steam knob to “venting” to release the remaining pressure. Then, carefully open the lid and stir the soup.
- To serve, mix the tofu ground beef into each bowl individually then top with your favorite toppings.
Cool any leftovers close to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. It’s best to store the soup and the tofu ground beef separately since the tofu will absorb the liquid.
To freeze: Cool the soup to room temperature then transfer it to a freezer-safe airtight container. You can place the soup in a large container or freeze it in individual portions. The soup will keep good in the freezer for 4-6 months.
Homemade taco seasoning mix
- 2 teaspoons chili powder blend
- 2 teaspoons ground paprika
- ¾ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
Tofu ground beef: I use my homemade tofu ground beef recipe. You can do the same or use packaged vegan meat crumbles such as Gardein, Beyond Meat, or your favorite vegan meat crumbles. Cook it according to the instructions then add the crumble to each bowl before serving to keep it fresh. You will need about 1 cup of cooked crumbles unless you want it extra meaty.
Tortilla strips: To make your own crispy tortilla strips, slice corn tortillas into thin strips then toss in a bit of oil. Spread the strips out in a single layer on a baking sheet. Bake them in the oven at 350ºF until crispy, flipping halfway through, about 8-10 minutes. Or cook them in the air fryer at 350ºF for 3-5 minutes.
For more detailed information: See the step-by-step instructions, helpful tips, and frequently asked questions sections in the post.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 15gSaturated Fat: 3gUnsaturated Fat: 11gCarbohydrates: 34gFiber: 9gSugar: 10gProtein: 8g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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