Vegan Taco Soup

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This hearty vegan taco soup is packed with robust, spicy flavors and has a satisfying, meaty texture thanks to the plant-based ground beef. It's a perfect dish for cool evenings, it combines plant-based meat with an array of vegetables like green chiles, tomatoes, corn, and a mix of pinto and black beans that are all simmered in a zesty broth made with taco spices like chili powder, cumin, garlic, and paprika.

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Top this soup off with vegan shredded Mexican cheese, vegan sour cream, diced avocado, a sprinkle of freshly chopped cilantro, and serve with crunchy tortilla chips. Every spoonful of this fully vegan meal is warming, nourishing, bursting with taco flavor and it's as filling as it is flavorful.

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Ingredients you will need

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• 1 pound of plant-based ground beef

• Vegetable broth

• 1 medium white onion

• 4 oz can diced green chiles

• 14.5 oz can diced tomatoes‍

• ‍Chili powder

• Cumin powder

• Garlic powder

• Salt

• Paprika

• Oregano

• Black pepper

• Frozen corn

• 15 oz can pinto beans

• 15 oz can black beans

• Cilantro

• Lime juice

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Optional Toppings

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• Vegan shredded Mexican cheese

• Vegan sour cream

• Avocado

• Tortilla chips

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How to make vegan taco soup

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• Cook the plant-based beef in a large pot over medium heat until browned.

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• Add all of the remaining ingredients except for the chopped cilantro and lime juice.

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• Bring to a low boil, then reduce heat and cover. Simmer for 20 minutes, stirring occasionally. Remove for heat and stir in the chopped cilantro and lime juice.

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Tips

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• You can store the soup in the refrigerator for at least 4 days. It can be reheated on the stovetop or microwave.

• Feel free to use whatever toppings you like.

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If you make this recipe, please be sure to tag us on Instagram @thrivegourmetfood :)

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