Vegan Taco Soup

5 stars (3 reviews)

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 for a delicious meal the whole family will love.

Prep Time10

Cook Time30

Total Time40

Servings: bowls

Ingredients

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 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

Optional Toppings

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

Instructions

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.

To Store:

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 in individual portions. The soup will keep good in the freezer for 4-6 months.

Notes

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

Course: Main Dishes

Cuisine: Mexican

Author: Marlena Luna