Why You’ll Love this Hearty Vegetarian Taco Soup
Comfort food doesn’t get much better than a steaming bowl of hearty vegetarian taco soup that practically cooks itself. I love how this recipe transforms simple pantry staples into something magical.
Six different beans and vegetables create layers of texture, while taco seasoning adds that perfect kick. It’s budget-friendly comfort in a bowl.
What Ingredients are in Hearty Vegetarian Taco Soup?
This hearty vegetarian taco soup calls for ingredients you probably already have hiding in your pantry, which makes it perfect for those nights when you’re staring into the fridge wondering what magic you can conjure up. The beauty of this recipe lies in its simplicity – most of the work involves opening cans, which even my most kitchen-challenged friends can handle without breaking a sweat.
Ingredients for Hearty Vegetarian Taco Soup:
- 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 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 (1¼ ounce) package taco seasoning mix
- 1 (1 ounce) package ranch dressing mix
Optional toppings:
- Sour cream
- Grated cheese
- Picante sauce or Tabasco sauce
- Sliced jalapeños
- Green onions
- Crushed tortilla chips or Fritos corn chips
Don’t worry if you can’t find every single bean variety – this soup is forgiving like that friend who never judges your questionable life choices. You can swap out the black-eyed peas for kidney beans, or use whatever beans are on sale at your grocery store. The key is having that mix of textures and flavors, so feel free to get creative with your substitutions. Just make sure to drain and rinse those canned beans unless you want your soup to taste like the metallic essence of tin can, which I’m pretty sure isn’t the flavor profile we’re going for here.
How to Make this Hearty Vegetarian Taco Soup
Making this hearty vegetarian taco soup is basically like conducting a very simple orchestra where all the instruments are cans and the only skill you need is knowing how to use a can opener. Start by draining and rinsing your 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, 1 (15 ounce) can green beans, and 1 (15 ounce) can corn in a large colander – and trust me, you want that large colander because six cans of beans create more of a mountain than you’d expect. Once everything’s drained and looking less like it just took a swim in sodium-heavy liquid, dump it all into your crockpot or large pot, because this is where the magic happens without you having to do much actual work.
Now comes the fun part where you get to play mad scientist with seasonings, except the worst thing that can happen is you make something that tastes really, really good. Add your 1 small chopped onion, 1 (14 ounce) can tomato sauce, 1 (10 ounce) can Rotel tomatoes, 2 cups water, 1 (1¼ ounce) package taco seasoning mix, and 1 (1 ounce) package ranch dressing mix to your bean mixture, stirring everything together until it looks like a beautiful, chunky soup instead of a random collection of ingredients having an identity crisis.
From here, you have two paths to soup nirvana: simmer it on the stovetop for about 30 minutes to an hour, stirring occasionally like you’re conducting that bean orchestra I mentioned, or toss it in your crockpot on high for 2 hours while you do literally anything else with your life. The stovetop method gives you more control if you’re the type who likes to hover and taste-test every ten minutes, but the crockpot method is perfect for those days when you want to set it and forget it, then come back to a house that smells like a Mexican restaurant had a baby with comfort food. If you’re looking to upgrade your slow cooking game, investing in a premium slow cooker can make all the difference in creating perfectly tender, flavorful meals that practically cook themselves.
Hearty Vegetarian Taco Soup Substitutions and Variations
Why stick to the exact recipe when you can turn this vegetarian taco soup into your own personal canvas of deliciousness? I love swapping navy beans for chickpeas, adding diced bell peppers for crunch, or throwing in leftover roasted vegetables.
You can easily make it spicier with extra jalapeños or milder by skipping the Rotel tomatoes entirely.
What to Serve with Hearty Vegetarian Taco Soup
While this soup practically begs to be eaten straight from the bowl, I’d be doing you a disservice if I didn’t share the perfect sidekicks that turn a simple dinner into something spectacular.
I love pairing it with warm cornbread, crispy quesadillas, or even garlic bread for dipping. Trust me, your taste buds will thank you.
Final Thoughts
As we wrap up this culinary adventure, I can’t help but think about how this soup represents everything I love about home cooking – it’s forgiving, flexible, and feeds a crowd without breaking the bank.
Whether you’re meal prepping or hosting friends, this recipe delivers comfort in every spoonful. Happy cooking!
