This vegan taco soup is loaded with hearty beans, plant-based beef, tomatoes, corn, and taco seasonings. A simple and easy vegan soup that is ready for you to load up your favorite taco toppings.
This Vegan Taco Soup Recipe Is…
- Made with ground beef plant based replacement
- Easy to Make
- Slow Cooks All Day
- Meal Prep Friendly
- Freezer Friendly
- Gluten Free
- Vegan
- Vegetarian
How to Make Vegan Taco Soup
Full directions no how to make this vegan taco soup are in the printable recipe card at the bottom of the post. This is a quick walk-through on how it is made.
- Start by heating oil in a pan and add your plant based beef and onions and cook for about 5-7 minutes.
- Then add in the garlic and carrots and cook for a few more additional minutes.
- Place ingredients in the slow cooker and mix up all the ingredients. Cook for 6-8 hours on low or 3-4 hours on high.
- Season to taste, and then garnish as you would like.
Helpful Tips for Vegan Taco Soup
Variations to Vegan Taco Soup Recipe
Beans
If you don’t want to use a mix of beans you can change it up. I used pinto, black beans, and kidney beans. Feel free to use a different mix or all of the same beans.
Taco Seasoning
I shared a mix of spices but if you want to change up using all the spices simply swap with a packet of taco seasoning or homemade taco seasoning if you want.
Vegetables
Feel free to add in other vegetables if you would like. Or you can leave out the carrots and corn if you prefer. Depending on your taste preferences you can change up what you use.
Recipe
Ingredients
- 2 ½ cups of plant-based ground “beef” see notes for recommendations
- ½ red onion chopped
- 2 garlic cloves minced
- 1 carrot grated (do not peel the carrot)
- 32 oz vegetable broth
- 15 oz kidney beans canned, drained and rinsed
- 15 oz pinto beans canned, drained and rinsed
- 15 oz black beans canned, drained and rinsed
- 14.5 oz diced tomatoes canned, drained
- 3 oz tomato paste
- 2 cups salsa any variety you prefer
- 2 cups corn kernels fresh or frozen
- 2 teaspoons chili powder
- ½ tsp ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- Olive oil
- Salt and pepper
Instructions
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Heat a drizzle of olive oil in a large pan. Add the plant based “beef” and onion, and cook for 5-7 minutes, until onions soften.
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Add the garlic and carrot to the skillet, and cook for another 3-4 minutes.
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If preparing in the slow cooker: Add the skillet mixture and all remaining ingredients to the slow cooker. Stir and cook for 6-8 hours on low or 3-4 hours on high.
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If preparing on the stovetop, transfer the skillet mixture to a large stock pot and add all of the remaining ingredients. Bring the soup to a boil, then reduce to a simmer and cook for 30-40 minutes over low heat.
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Add salt and pepper to taste before serving. Garnish as desired – there are some ideas in the ingredient list!
