Vegetarian Taco Soup Recipes

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VEGETARIAN TACO SOUP



Vegetarian Taco Soup image

This taco soup is a flavorful meatless meal that's perfect for everyone, whether you're a vegetarian or simply trying to cut back on your meat intake.

Provided by Meghan Yager

Categories     Soup

Time 30m

Number Of Ingredients 21

1 Tbsp vegetable oil
1/2 large yellow onion, peeled and diced
2 large garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ancho chili powder
1/2 tsp paprika
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 14.5-oz cans diced tomatoes
2 15-oz cans black beans, rinsed and drained
1 4-oz can diced green chilies
2 1/2 cups vegetable broth
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
Tortilla chips
Lime wedges
Fresh chopped cilantro
Sour cream
Shredded cheddar cheese
Hot sauce

Steps:

  • Heat oil in a large saucepan or stock pot over medium heat. Add onion and saute until softened, stirring frequently for 3-4 minutes. Add garlic and stir frequently until fragrant, about 30-60 seconds. Do not let the garlic burn.
  • Stir in cumin, ancho chili powder, paprika, cayenne, salt, pepper, tomatoes with their juices, beans, chiles, broth, and corn until combined.
  • Bring to a boil over medium-high heat, then reduce heat to low. Continue to simmer for 15 minutes, until liquid is reduced by a quarter. Remove from heat and stir in lime juice. Season with additional salt and pepper to taste.
  • Serve with your favorite toppings.

Nutrition Facts : ServingSize 1 bowlful, Calories 196 calories, Sugar 4.3 g, Sodium 1100.6 mg, Fat 2.1 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 36.6 g, Fiber 12.3 g, Protein 10.5 g, Cholesterol 1.2 mg

VEGETARIAN TACO SOUP



Vegetarian Taco Soup image

Make and share this Vegetarian Taco Soup recipe from Food.com.

Provided by Junebug

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18

1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can navy beans
1 (15 ounce) can black-eyed peas or 1 (15 ounce) can purple hull peas
1 (15 ounce) can green beans
1 (15 ounce) can corn
1 small onion, chopped
1 (14 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
2 cups water
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
sour cream
grated cheese
picante sauce or Tabasco sauce
sliced jalapeno
green onion
crushed tortilla chips or Fritos corn chips

Steps:

  • Drain and rinse first six ingredients in a large colander.
  • Put in a crockpot or large pot.
  • Add all other ingredients, stirring to mix well.
  • Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

SLOW COOKER VEGETARIAN TACO SOUP (WITH VEGAN OPTION)



Slow Cooker Vegetarian Taco Soup (With Vegan Option) image

Make this easy vegetarian taco soup with vegan/seafood/meat options and three kinds of beans, corn, tomatoes, and seasonings in a slow cooker.

Provided by Jolinda Hackett

Categories     Side Dish     Dinner     Entree     Lunch     Soup

Time 8h5m

Yield 6

Number Of Ingredients 16

1 (14-ounce) can corn, drained
1 (14-ounce) can kidney beans, or navy beans, drained
1 (14-ounce) can pinto beans, drained
1 (14-ounce) can black beans, drained
Optional: 1 (7-ounce) can green chiles
1 (14-ounce) can stewed tomatoes, undrained
1 (1-ounce) package taco seasoning mix
1/4 teaspoon cumin
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
Garnish: tortilla chips, or corn chips, to taste
Garnish: grated cheese, to taste
Garnish: green onions, chopped, to taste
Garnish: fresh cilantro , chopped, to taste
Optional: sour cream, to taste

Steps:

  • Gather the ingredients.
  • Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.
  • Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.
  • Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.
  • Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.
  • To serve, set out bowls of optional garnishes-tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream-and let your family or guests top their soup to their liking.
  • Drain 12 ounces of firm or extra-firm tofu and cut it into 8 slices.
  • Place the tofu slices on a thick layer of paper towels. Top with another thick layer of paper towels and place a heavy (cast-iron) skillet on top to press out the excess water. If you don't have a cast-iron skillet, make a weight by placing a heavy can of vegetables in a bowl on top of the tofu. Let the tofu press for 10 minutes.
  • Sparingly brush the drained and pressed slices of tofu on all sides with olive oil or a neutral oil like canola, grapeseed, or sunflower oil. If desired, sprinkle with some of the packaged taco seasoning mix.
  • Over medium-high heat, cook the tofu in a heated nonstick skillet until it begins to brown on the bottom, about 5 minutes. Flip the slices and cook for 2 minutes more.
  • Remove from the pan and let cool. Cut into strips or chunks and add to the soup at the end of cooking to rewarm it. Don't let it boil because it can make the tofu unpleasantly tough.
  • Add to soup and enjoy.

Nutrition Facts : Calories 339 kcal, Carbohydrate 53 g, Cholesterol 16 mg, Fiber 13 g, Protein 14 g, SaturatedFat 3 g, Sodium 1303 mg, Sugar 8 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g

VEGETARIAN TACO SOUP



Vegetarian Taco Soup image

This recipe is adapted from a meat-based taco soup published in Southern Living's 1999 Annual Cookbook. Inexpensive, simple, fast to assemble and clean up. This is a hearty, nutritious meal that doesn't sacrifice taste for ease of preparation.

Provided by LeLeLive

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (15 1/2 ounce) can pinto beans
1 (15 1/2 ounce) can dark red kidney beans
1 (15 1/2 ounce) can corn
2 (14 1/2 ounce) cans green beans
1 (14 1/2 ounce) can stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes with juice
1 (10 ounce) can diced tomatoes with green chilies
12 ounces beer
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope ranch dressing mix
6 corn tortillas
vegetable oil
salt, to taste
cheddar cheese, to taste (optional)

Steps:

  • Drain pinto beans, kidney beans, corn and green beans. Add to large stockpot.
  • Add stewed tomatoes, diced tomatoes, beer and seasoning mixes to stockpot. Stir.
  • Bring to a boil over medium high heat, stirring occasionally. Boil 5 to 10 minutes, stirring frequently. Reduce heat to low and simmer for 15 to 30 minutes.
  • Meanwhile, brush a small amount of oil onto tortillas. Alternatively, spray tortillas with cooking spray. Sprinkle with desired amount of salt.
  • Bake tortillas on a cookie sheet in a moderate oven for 5 to 10 minutes, until lightly browned and crisp. Watch closely. When cool, crumble tortillas.
  • Dish soup, sprinkle with crumbled tortillas and with shredded cheddar cheese, if desired.
  • Note: If you like your soup extra spicy, you may want to substitute an additional 10 oz. can diced tomatoes and green chilies for the 14.5 oz. can diced tomatoes in tomato juice. If you like your soup thinner, add tomato juice or water until desired consistency.

Nutrition Facts : Calories 425.3, Fat 3.2, SaturatedFat 0.5, Sodium 475.2, Carbohydrate 82.5, Fiber 20.3, Sugar 12.7, Protein 21.1

SLOW COOKER VEGAN TACO SOUP



Slow Cooker Vegan Taco Soup image

A new twist on chicken taco soup both for those vegetarians/vegans out there, or those simply trying to eat less meat. This is a very budget friendly and filling meal that will please even the pickiest eater!

Provided by toxic4brit

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 5h15m

Yield 6

Number Of Ingredients 14

2 (16 ounce) cans three-bean mix, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 onion, diced
1 (6 ounce) can diced green chile peppers
1 green bell pepper, diced
1 (1.25 ounce) package taco seasoning mix
4 cloves garlic, minced
1 (12 fluid ounce) can or bottle beer
½ cup crushed tortilla chips, or to taste
¼ cup chopped green onions, or to taste

Steps:

  • Combine three-bean mix, black beans, pinto beans, corn, tomatoes, tomato sauce, onion, green chile peppers, green bell pepper, taco seasoning, and garlic in a slow cooker. Add beer and give mixture a good stir.
  • Cook on Low until flavors combine, 5 to 9 hours. Serve topped with crushed tortilla chips and green onions.

Nutrition Facts : Calories 396.2 calories, Carbohydrate 72.6 g, Fat 1.9 g, Fiber 18 g, Protein 19.1 g, SaturatedFat 0.4 g, Sodium 2256.7 mg, Sugar 9 g

VEGAN TACO SOUP



Vegan Taco Soup image

Threw this together one night to use up some leftovers and knew after the first taste that I'd make it again repeatedly! I love that it's really easy to adjust ingredients to taste and use what's available in the pantry/fridge currently. I've also added sweet potatoes and cabbage and increased the vegetable broth for a more stew-like meal or to change up the leftovers. I would have also added peppers if I'd had them!

Provided by Valerie Riley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 38m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
2 cups chopped mushrooms
2 ½ (11.5 ounce) cans tomato juice
2 cups vegetable broth
2 cups frozen corn
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 large tomato, seeded and diced
1 (4 ounce) can sliced black olives
3 tablespoons homemade taco seasoning
2 teaspoons chopped fresh cilantro
2 avocados, halved and pitted

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and mushrooms; cook and stir until softened, 3 to 5 minutes. Pour in tomato juice and vegetable broth. Stir in corn, rice, black beans, tomato, black olives, taco seasoning, and cilantro. Simmer soup until flavors combine, 20 to 30 minutes.
  • Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 86.7 g, Fat 27.4 g, Fiber 20.4 g, Protein 17.4 g, SaturatedFat 3.3 g, Sodium 1823 mg, Sugar 16.5 g

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