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Vegetarian Taco Soup

A cozy and nutritious vegetarian taco soup perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper chopped
  • 1 zucchini diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 28 oz diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the onion and garlic until fragrant, about 2-3 minutes.
  3. Add the chopped bell pepper and diced zucchini to the pot.
  4. Cook for another 5 minutes until softened.
  5. Stir in the black beans and corn, mixing well.
  6. Pour in the diced tomatoes and vegetable broth.
  7. Add the taco seasoning, cumin, and salt and pepper to taste.
  8. Bring the soup to a gentle boil, then reduce the heat to low.
  9. Let it simmer for 20-25 minutes, stirring occasionally.
  10. Taste the soup and adjust seasoning if necessary.
  11. Serve hot, garnished with fresh cilantro.

Notes

This soup is perfect for meal prep and the flavors develop even more the next day.