Vegan Taco Soup

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.

1. To start, chop the vegetables (bell peppers, onion, and garlic) and make the tofu ground beef.
2. Add the veggies and oil to a large pot. Sauté over medium heat until they begin to change color and slightly soften.
3. 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.
4. 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.

Topping Suggestions

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

Variations

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
• Zucchini

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

Helpful Tips

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

Recipe

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