{Plant-Based} Taco Soup

Taco soup is a great way to pack in lots of veggies and beans, in a flavorful way! This soup is quick, easy, and tasty. Combining classic taco ingredients into a delicious soup, it’s a dish that’s sure to please.

I have been on a soup kick lately. With the arctic winter weather upon us, soup has been a great comfort dish. I also love fixing up a big batch of soup and having plenty of leftovers. Batch cooking, though sometimes exhausting in the moment, has been so great the past few weekends. I love having a few meals prepared for the week so I am mixing up my meal routine and not just resorting to a veggie bowl every meal, even though I absolutely love my bowls. It’s nice to have a bit more variety throughout the week!

This soup is packed full of beans and veggies! Beans are a great source of protein, fiber, iron, zinc, potassium, and more! Beyond the nutritional benefits, there are many health benefits for beans too. Check out all these awesome videos about beans on NutritionFacts.org to learn about their  health benefits. 

This recipe makes a lot of soup, probably enough for about 6-8 people. It’s perfect for a crowd, really hungry teenagers, or tasty leftovers! If you are like me, leftovers are a time saver! So batch cooking is ideal. If this is too much for you, please feel free to cut the recipe in 1/2 to make a smaller batch. 

Feel free to mix and match the veggies or add in your favorites. Zucchini, mushrooms, and tomatoes would all be great additions! I was out of cauliflower when I made this one day, so just added more greens. Soup is great because you can make it your own! 

Ingredients:

6-8 cups orange or Japanese sweet potatoes, diced (about 2 medium/large)

1 large red or yellow onion, chopped

4 cup cauliflower, chopped

1 teaspoon garlic powder

1 teaspoon paprika

1 tablespoon cumin

1 tablespoon chili powder

2 bell peppers, chopped

2 cups frozen corn

2 (15 oz each) BPA-free cans of pinto beans (or 3 cups cooked), drained

2 (15 oz each) BPA-free cans of black beans (or 3 cups cooked), drained

1 (6 oz) BPA-free can or jar of tomato paste

8 cups of water, plus more for cooking

3 tablespoons nutritional yeast

4 cups chopped greens of choice (kale is my favorite, chopped collards would be great)

Black pepper, to taste

Cayenne, to taste (optional)

avocados, optional for topping

cilantro, optional for topping

Method:

  1. Wash and chop the veggies. In a large pot, add about 1/4 cup of water and the sweet potatoes. Sauté on medium-high heat. Once the sweet potatoes start to soften, add the onions. Continue to sauté, add water, as needed, to keep the veggies from sticking to the pot (about 2 tablespoons- 1/4 cup of water). Avoid over cooking the sweet potatoes.
  2. Once the onions start to soften, add in the cauliflower, garlic powder, paprika, cumin, chili powder, and more water, if needed (about 1/4 cup). Cook lightly. Then add in the peppers and corn. 
  3. If using canned beans, drain and rinse. Then add the beans to the pot.
  4. Stir in the tomato paste, 8 cups water, and nutritional yeast until well combined. Bring the soup to a boil, and then lower the heat and allow to simmer on low for about 15-20 minutes (or until the potatoes reach desired texture- avoid over cooking).
  5. Just before serving stir in the greens of choice (I like to add a lot, as they cook down). Add black pepper and cayenne to taste. Serve in bowls and top with diced avocado and cilantro.  Enjoy!

Serves= about 6-8