Best 2 Vegetarian Taco Soup Recipes

Vegetarian taco soup is a flavorful and versatile dish that is perfect for a quick and easy meal. Whether you're a seasoned vegetarian or simply looking for a healthier alternative to traditional taco soup, this hearty and satisfying recipe is sure to satisfy your cravings. With a blend of spices, vegetables, and beans, vegetarian taco soup is a delicious and nutritious meal that can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

QUICK VEGETARIAN TACO SOUP

Quick Vegetarian Taco Soup image

This soup is full of fiber and protein and low in fat. It is 2-3 WW points per cup and very filling. Adapted from weightwatchers.com message board.

Provided by KelBel

Categories Beans

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 large onion, chopped
1 (1 1/4 ounce) package taco seasoning mix
2 cups whole kernel corn
1 (15 ounce) can vegetable broth
1 (15 ounce) can black beans
1 (15 ounce) can white beans
1 (16 ounce) can fat-free refried beans
1 (10 ounce) can Rotel Tomatoes
1 (15 ounce) can diced tomatoes

Steps:

Saute onions in a large stock pot.
Combine 2 cans of tomatoes with the refried beans then add all the other canned ingredients (do not drain the beans - but do drain the corn if canned). Stir.
Add the taco mix. Bring the soup up to just a boil.
Cover and simmer for 1 hour.

Tips:

Use a variety of beans. This will give your soup a more complex flavor and texture. Some good options include black beans, pinto beans, kidney beans, and lentils.
Don't be afraid to experiment with different vegetables. In addition to the vegetables listed in the recipe, you could also add corn, zucchini, or squash. You could also use a pre-made vegetable mix.
Make it spicy. If you like your soup spicy, add a teaspoon or two of chili powder or cayenne pepper. You could also add some chopped jalapeños.
Serve with your favorite toppings. Some good options include sour cream, shredded cheese, avocado, and cilantro.
Make a big batch. This soup is great for leftovers, so feel free to make a big batch and freeze some for later.

Conclusion:

Vegetarian taco soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover vegetables. With its simple ingredients and endless variations, this soup is sure to become a family favorite.

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