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Vegan Taco Soup with Quinoa Recipe

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4.6 from 232 reviews

Hearty Vegan Taco Soup is a flavorful, plant-based meal packed with protein-rich beans, quinoa, and a blend of aromatic spices. This comforting soup offers a perfect balance of spicy, savory, and tangy notes, making it ideal for a nutritious lunch or dinner. It’s easy to prepare using fresh vegetables, pantry staples, and optional toppings to enhance the texture and flavor.

Ingredients

Taco Seasoning

  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano

Soup

  • ½ cup uncooked quinoa (red or multi-color)
  • 1 tablespoon extra virgin olive oil
  • ½ red onion, chopped (can substitute with yellow or white onion)
  • 3 garlic cloves, minced
  • 1 medium bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 (28 oz.) can diced or crushed organic tomatoes
  • 1 (15 oz.) can organic black beans, drained and rinsed
  • 1 (15 oz.) can organic red kidney beans, drained and rinsed
  • 4 cups organic vegetable stock
  • 1 cup frozen corn
  • 1-2 habanero peppers, chopped (optional, for heat)

Optional Toppings

  • Dairy-free cheese shreds
  • Sliced jalapeños
  • Tortilla chips
  • Chopped fresh parsley

Instructions

  1. Sauté Aromatics: Heat 1 tablespoon of extra virgin olive oil in a medium dutch oven over medium-high heat. Add the minced garlic and chopped onions and sauté until translucent and fragrant, about 1-2 minutes.
  2. Add Vegetables and Beans: Stir in the tomato paste, diced bell peppers, canned tomatoes, black beans, and red kidney beans. Continue to sauté for 1-2 minutes, allowing the flavors to meld.
  3. Incorporate Seasonings: Add the taco seasoning blend to the pot and stir thoroughly to combine all the ingredients with the spices.
  4. Add Quinoa, Corn, and Stock: Pour in the quinoa, frozen corn, and vegetable stock. Mix everything together evenly. If using habanero peppers, add them now to infuse spice into the soup.
  5. Simmer the Soup: Bring the mixture to a boil for 1-2 minutes, then reduce the heat to low and let it simmer gently for about 20 minutes, or until the vegetables are tender and quinoa is cooked through.
  6. Season to Taste and Serve: Taste the soup and adjust salt if needed. Remove from heat and ladle into bowls. Top with optional dairy-free cheese shreds, sliced jalapeños, tortilla chips, and fresh parsley as desired. Serve hot.

Notes

  • Habanero peppers add significant heat; adjust quantity or omit for milder flavor.
  • Use organic ingredients where possible for better flavor and health benefits.
  • Quinoa should be rinsed before cooking to remove its natural bitterness.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Substitute vegetable stock with water if unavailable, though stock enhances flavor.

Find it online: https://mealsbykate.com/vegan-taco-soup-with-quinoa-recipe/