Vegan Taco Soup

In recent years, the popularity of plant-based diets has surged, with many individuals seeking healthier, more sustainable eating options. This trend has been fueled by a growing awareness of the health benefits associated with plant-based eating, as well as a desire to reduce environmental impact. Comfort foods, which have long been a staple in many households, are now being reimagined in plant-based forms to cater to this new culinary landscape. One such dish that stands out in this category is the Hearty Vegan Taco Soup. This nourishing, easy-to-make soup is not only a celebration of flavors but also a testament to how satisfying and wholesome vegan meals can be.

Discover the comforting flavors of Hearty Vegan Taco Soup, a nourishing plant-based dish that's perfect for cozy nights or meal prepping. Packed with vibrant vegetables, protein-rich beans, and aromatic spices, this soup offers a delicious, healthy option for everyone, whether you're vegan or simply seeking a wholesome meal. Easy to prepare and adaptable, it’s a satisfying way to enjoy wholesome ingredients while embracing a sustainable lifestyle. Enjoy this delightful recipe that warms your heart and fills your belly!

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Ingredients

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper, diced (any color)

1 medium zucchini, diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (28 oz) diced tomatoes (with juices)

2 cups vegetable broth

2 tablespoons taco seasoning (store-bought or homemade)

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper (to taste)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado and tortilla chips (for serving)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and diced bell pepper, cooking for an additional 3-4 minutes until the peppers are softened.

Add the diced zucchini to the pot and continue to cook for another 2 minutes.

Stir in the black beans, kidney beans, corn, and diced tomatoes (with their juices).

Pour in the vegetable broth and mix everything well.

Sprinkle in the taco seasoning, cumin, smoked paprika, salt, and black pepper. Stir to combine.

Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes, allowing the flavors to meld.

After simmering, add the lime juice and adjust seasoning, if necessary.

Serve the soup hot, garnished with fresh cilantro, and enjoy with avocado slices and tortilla chips on the side.

Prep Time, Total Time, Servings: 10 minutes | 35 minutes | Serves 6