Thanks to another suggestion from some of my fans, I made a VEGAN TACO SOUP for the very first time! And trust me, it won't be the last!
Happy Autumn everyone!
And with the cooler temperatures (and much-needed rain) coming, it's officially soup and stew season!
So I asked my BNV Community what they would like me to make this weekend, and they unanimously voted for Taco Soup.
I for one had never heard of it, but after a little googling saw that it was basically like a soup-like chile with lots of taco fixin's garnishing the top.
I can do that!
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Ingredients for Vegan Taco Soup
The nice thing about this recipe (other than it tastes aMAZing!) is:
- all the ingredients are easily available, nothing weird you have to special order.
- AND..... it's very adaptable to your own individual tastes.
- PLUS.... it's a one-pot dish! And we LOVE those, don't we?
I do use Bulgur wheat to replace the ground beef in the traditional recipe, but you can leave that out if you are gluten-intolerant, or replace it with my Cauliflower Taco Crumbles, my Tofu Taco Crumbles, chopped mushrooms, or even any of the commercial vegan burger crumbles that are currently in the stores.
I like to use bulgur as it is completely fat-free, is a natural 100% whole grain, AND it really resembles the texture of hamburger in a recipe.
Here are the ingredients you will need to make my Vegan Taco Soup:
- red onion
- green or red jalapenos (completely optional)
- garlic
- fire-roasted tomatoes
- diced green chiles
- dry bulgur wheat
- black beans
- kidney beans
- corn
- vegetable stock
- chili powder
- smoked paprika
- cumin
- oregano
- onion and garlic powder
- salt and pepper
- and some common taco garnishes like cilantro, avocado, and corn tortilla chips
Making the Vegan Taco Soup
- To a large 6 qt. stock pan or Dutch oven add the diced red onion, finely minced jalapeno(s), and a 4 oz. can of mild, diced green chiles. The jalapenos are totally optional - but you know me.... I like SPICE!
- Soften the veggies in a little veg stock and then stir in the minced garlic.
- In a small bowl, whisk ALL of the spices together, and then add them to the pan while there is still a little moisture left in it. We just want to toast the spices for about 30 seconds or so, just to wake up the flavors.
- Add ½ cup of DRY bulgur wheat and stir.
- Then add a 15 oz. can of diced tomatoes. I like fire-roasted, but use whatever you have.
- I also added a 10 oz. can of Rotel Tomatoes (for yet a little MORE spice) but you can add another 15 oz. can of diced tomatoes instead if you want to keep it mild.
- Stir well to deglaze the pan. then add the rinsed and drained cans of beans and corn. I used black beans & kidney beans but again - use whatever you have.
- Finally, add 4 cups of low-sodium veg broth and 2 cups of water.
- Mix well and bring to a boil, then reduce the heat and simmer for 15 minutes.
- Taste for seasoning and add salt and/or pepper as needed.
Use whatever garnish you like on your tacos
- shredded lettuce
- cilantro
- avocado
- salsa or hot sauce
- my green chile sour cream
- corn tortilla chips
- shredded vegan cheese
Note: You can make your own oil-free corn tortilla chips by toasting corn tortillas in an air-fryer, toaster oven, or regular oven. Use low heat (350° F) and flip often until they are golden brown and crispy.
Print
Vegan Taco Soup
★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews- Author: Chuck Underwood
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Prep Time: 15 min
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Cook Time: 15 min
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Total Time: 30 minutes
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Yield: 6-8 servings
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Category: Soup, Stew
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Method: Stovetop
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Cuisine: TexMex
- Diet: Vegan
Description
Thanks to another suggestion from some of my fans, I made a VEGAN TACO SOUP for the very first time! And trust me, it won't be the last!
Ingredients
Units- 1 red onion, diced
- 1 (4 oz.) can diced green chile
- 1-2 green or red jalapeños, finely minced (opt.)
- 3 cloves garlic, minced
- 2 T. mild chili powder
- 1 T. Mexican oregano
- 2 tsp. smoked paprika
- 2 tsp. cumin
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. black pepper
- ½ c. dry bulgur wheat
- 1 (15 oz.) can fire-roasted diced tomatoes
- 1 (10 oz.) can Rotel tomatoes
- 1 (15 oz.) can black beans (rinsed and drained)
- 1 (15 oz.) can kidney beans (rinsed and drained)
- 1 (15 oz.) can corn (can sub frozen or fresh)
- 4 c. low-sodium vegetable broth
- 2 c. water
- salt to taste
- garnish with corn tortillas, avocados, and/or cilantro
Instructions
- Saute diced onion, green chiles, and jalapeños in 1-2 T. veg broth until softened
- Add garlic and stir for 30 seconds
- While there is still a little liquid in the pan, add all the spices and toast for 30 seconds to 1 minute
- Add bulgur if using and mix well
- Add tomatoes and deglaze the pan if needed
- Add beans and corn and mix well
- Add veggie broth and water, mix well
- Bring to a boil then reduce heat to simmer for 15 minutes
- Salt to taste
- Garnish with your favorite taco fixins, including homemade corn tortillas chips you air fry or bake in the oven.
Notes
Like This Recipe? Your Tips & Donations Are VERY Much Appreciated!
Keywords: vegan taco soup
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