Vegan Taco Bean Soup is a wholesome bowl of plant-based goodness. All the flavours and textures of yummy tacos but prepared in one pot for a quick, easy, convenient midweek meal.
Set up a mini taco bar and serve taco bean soup with crunchy tacos or corn chips, lime wedges, guacamole, salsa, grated vegan cheese and all your favourite taco toppings.
Perfect for game day, super bowl, Mother or Fathers day, or just a relaxing no-fuss serve-yourself meal for the weekend.
Vegan Taco Bean Soup
This taco bean soup recipe is brimming full of plant goodness with three different types of beans (black beans, kidney beans, black-eyed beans), vegetables, rice, and the usual taco spices of cumin, chilli and paprika. Oregano makes an appearance as this herb compliments tomato flavours so well.
The addition of veggie mince, in the form of dried textured vegetable protein (TVP), provides additional taco textures as well as boosting the soups nutritional value even higher. Although any type of vegan mince dried or fresh can be added. Or even a can of green or brown lentils.
Wholegrain basmati rice provides tasty nuttiness and texture but any type of rice can be added.
All the ingredients are simply added to a large pot and simmered until cooked! That's all there is to it.
To finish variety of toppings can be put out to the finished taco soup and this is particularly fun for younger members of the family as they get to personalise their tasty taco soup.
My family loves oven-roasted tomatoes, crushed tortilla chips, a dollop of salsa, and a sprinkle of chopped chives and grated vegan cheese.
Plus a few slithers of avocado with cracked black pepper and a squeeze of lime juice. So delicious.
Origins of Taco Soup
Some sources claim that Taco Soup originated in the 1950s Southwestern United States.
Taco bean soups origins are more than likely inspired by Mexico's delicious tacos.
One source has researched the history of the Taco to the 18th and 19th Century Mexican Silver mines.
The word Taco translates into the material used to cover gunpowder. The covered gunpowder was used to blow the ores for excavation.
Depending on how much chilli and hot sauce you add to your tacos, it could literally be compared to gunpowder!
The Mexican miners enjoyed a meal of what was termed Miner's Tacos.
Really Easy method for preparing Vegan Taco Bean Soup
Recipe FAQs And Notes
Leftovers can be stored in the fridge, within a covered container, for up to 3 days.
Or frozen in a freezer-proof tub for 4-6 months.
Defrost before reheating.
Simply pop leftover taco soup into a pot with a little water or extra vegetable stock and reheat your soup until piping hot.
Next day the taco bean soup may have absorbed most of its liquid so this is perfect for using the chilled leftovers as a tortilla wrap filling. My son loves to take this type of wraps to school as they are similar to burritos.
Or use the filling to prepare taco bean cheese toasties or grilled cheese sandwiches.
Spread salsa at the base of a tortilla or sandwich bread slice and place some filling to cover, finish with a sprinkling of vegan grated cheese.
Top with a second slice of bread or parcel the tortilla wrap up and toast under a grill or in a panini machine until the filling is bubbling and melted.
Or use leftovers as a baked potato filling or as a stuffing for baked peppers, courgettes, squash, etc. Cabbage rolls are particularly tasty with this taco bean soup filling.
1. chopped fresh chilli's or canned jalapenos either added to the soup at the beginning or sprinkled over the finished soup.
2. a cup of chopped kale 5-10 minutes before soup is ready.
3. mix though a cup or 2 of fresh spinach before serving.
4. instead of the spices add a packet of fajita/enchilada/chilli/taco seasoning mix.
5. use whatever bean/pulse that you have to hand or prefer for this soup.
6. use any kind of rice you like but just keep in mind that various rices cook at different times and adjust. Leftover cooked rice could be added 5 minutes before the end of cooking to ensure the rice is thoroughly reheated. Or just omit the rice.
7. the rice can be substituted for orzo pasta, barley, wheat grains, quinoa, or similar
8. sub the courgette out for eggplant/aubergine or an extra bell pepper.
9. use tinned tomatoes instead of passata.
10. or use fresh chopped tomatoes which is ideal if you have loads of fresh tomatoes to use up.
11. any type of onion is fine such as shallots, red, brown, white, green or spring onions.
12. add in a diced sweet potato.
13. add a can of shredded jackfruit.
13. pieces of cooked vegan sausage, sliced vegan burgers, meat alternative pieces, etc can be added. This is a good way to use up a few leftover veggie sausages
Anything that usually goes on top of a taco can also garnish taco bean soup.
A few suggestions:
* for extra spiciness add a few drops of hot sauce or chilli/paprika flakes. Or slices of fresh chilli or jalapenos
* gherkins/dill pickles
* slices of lime or lemon
* slices of avocado or a scoop of guacamole
* a scoop of hummus
* a spoonful of pesto
* roast tomatoes (Roast in the oven at 160 Fan/ 180 Celsius/ 356 Fahrenheit /Gas 4, while the soup is simmering, for 20-30 minutes or until soft and juicy. Add a drizzle of olive oil over the tomatoes before cooking, if liked)
* scoop of salsa
* fine diced fresh tomatoes
* chopped spring onions (green onions), fresh red onion rings, chopped chives
* fresh chopped coriander
* grated vegan cheese
* nutritional yeast flakes
* dollop of vegan sour cream or cream cheese
*crushed tortilla chips either shop bought or homemade
* For a crushed tortilla chip topping use shop-bought tortilla chips and just crush up. Or make your own with tortilla wraps. Slice up tortilla wraps into triangle shapes and place on a baking sheet. Toast in the oven at 155 fan/ 175 Celsius/ 350 Fahrenheit/ Gas 4, for around 10-20 minutes or until the tortilla chips are lightly golden and crisp. You might need to flip them half way through cooking. Be careful and keep an eye on them as they can turn dark brown quickly! Although they still taste nice extra dark! Before baking flavour your homemade tortilla chips with smoked paprika, garlic powder, onion powder, sea salt, pepper, etc.
* Yes, I make this soup often in the slow cooker. The amount of veggie stock may need to be adjusted to fit your slow cooker.
*For a 3.5 litre slow cooker I add all the ingredients, and enough veggie stock to fill the slow cooker. Cook on high for 4-5 hours or on medium for 6-8 hours, longer for low setting. Exact times depend on how thick your veggies are chopped and your slow cooker.
*For the high setting add your rice for the last 1 ½-2 hours of cooking.
For the medium setting add for the last 2-3 hours of cooking.
For low setting add 3-3 ½ hours before the end of cooking.
* These times are not exact as slow cookers/crock-pots can vary in the time it takes to cook certain foods so do consult your slow cookers handbook for guidance. Alternatively cook your rice separately and then mix through the soup for the last 5-15 minutes. One of those microwave ready-cooked rice pouches is ideal and so convenient as it can just be added directly to the soup for the last 5-15 minutes without being microwaved.
More Easy Vegan Mexican Inspired Meals
Vegan Taco Bean Soup
- Large soup pan or similar
- 2 sticks celery diced. Can also add the celery inner leaves, chopped.
- 2 whole carrots diced
- 1 whole courgette diced
- 1 medium onion diced
- 1 whole green bell pepper diced. can sub for frozen mixed peppers
- 1 whole yellow bell pepper diced. Or use any colour of peppers.
- 4 whole garlic cloves minced. Use extra if liked.
- 240 grams black beans, cooked 400 gram (14oz) can drained. Any of the beans listed here can be easily replaced with whatever bean you have in your pantry,
- 240 grams kidney beans, cooked 400 gram (14oz) can drained
- 240 grams black-eyed peas, cooked 400 gram (14oz) can drained
- 150 grams frozen sweetcorn or fresh/tinned.
- 35 grams Dried textured vegetable protein (TVP) Or use any vegan mince dried, fresh or frozen. For fresh or frozen use about 1 cup.
- 100 grams rice I used wholegrain basmati but any rice if fine.
- 500 grams passata or 2 400g/14oz cans chopped tomatoes
- 1 tablespoon tomato puree tomato paste
- 1 tablespoon smoked paprika or just ordinary paprika
- 1 tablespoon cumin powder
- ¼ teaspoon chilli powder use more if you'd like it more spicy! I only used ¼ teaspoon as my kids dislike too much spice.
- 1 teaspoon dried oregano
- 1.2 litres vegetable stock
- Add all ingredients to a large soup pan or similar.
- Mix well.
- Bring to the boil.
- Lower heat and simmer for 30-45 minutes depending on how long your chosen rice takes to cook. Brown or wholegrain rice may need longer to cook than long-grain or basmati. Check the packet instructions.
- While the soup is cooking prepare any toppings and garnishes.
- If you have kids they may enjoy adding their own toppings to create their own taco soup bowl.
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Store leftover soup in the fridge, within a covered container, for up to 3 days.
- Or place in a freezer-proof container and freeze for 4-6 months. Defrost before reheating.
- Reheat leftovers in a saucepan by gently reheating until simmering and cook for a few minutes. A little extra stock or water may be needed as the soup may be very thick.
- If your leftovers have gotten very thick then an idea is to use it the leftovers to fill tortilla wraps as a taco/burrito/enchilada or quesadilla filling for lunch or dinner. Or as a a baked potato topping.