Vegan Taco Bean Soup is a wholesome bowl of plant-based goodness, offering all the fresh Mexican flavours and textures of delicious tacos but prepared in one pot for a quick, easy, and convenient midweek meal. It's perfect for special occasions such as Mother's or Father's Day, game day, or a Mexican holiday like Cinco de Mayo (5th May), or even as a relaxing, no-fuss, serve-yourself weekend meal. Set up a mini taco bar at home to make it extra tasty! Serve your taco bean soup with crunchy tacos, corn chips, tortilla chips, lime wedges, guacamole, salsa, vegan sour cream, grated vegan cheese, spring onions, fresh or roast tomatoes, and all your favourite taco toppings.
Taco bean soup is essentially a one-pot dish that has all the ingredients, flavours, and textures of traditional Mexican tacos in a convenient and fun soup form!
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Origins of Taco Soup
Some sources claim that Taco Soup originated in the 1950s Southwestern United States however the origins of taco soup are not entirely clear, as it is a recipe that has evolved over time and been adapted by various traditional cuisines. However, it is generally believed that taco soup originated in the United States, where Mexican cuisine has had a significant influence on American cuisine.
The concept of combining taco ingredients like ground beef, beans, and vegetables into a soup is similar to the traditional Mexican dish of tortilla soup, which has been a popular dish in Mexico for centuries. However, American-style taco soup typically includes ingredients like canned tomatoes, corn, and ranch seasoning.
Taco soup became particularly popular in the 1980s and 1990s, when it was often served as a hearty meal for families and whenever a crowd needed feeding fast!
Origin of tacos
The origins of tacos can be traced back to ancient Mexico, where they were a staple food for the indigenous people. The word "taco" is believed to have come from the Nahuatl language, which was spoken by the Aztecs and other indigenous groups in Mexico.
Tacos were originally made by filling a tortilla with small pieces of grilled or roasted meat, fish, or vegetables, and seasoning it with spices and herbs. The tortilla was then folded in half or rolled up to create a convenient food that could be eaten on the go.
Tacos became more widely popular in Mexico during the 18th and 19th centuries, as street food vendors began selling them in markets and on street corners. They also spread to the United States during the 20th century, as Mexican immigrants brought their food and culture with them.
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.
Today, tacos are enjoyed all over the world and have been adapted to suit different tastes and cultural preferences. There are countless variations of tacos, including hard shell tacos, soft shell tacos, fish tacos, vegetarian, vegan tacos, and more, with a wide range of fillings and toppings to choose from.
Ingredients
The ingredients you will need for this taco bean soup include celery, carrots, courgette, onion, bell peppers, garlic cloves, a can of black beans, a can of kidney beans, a can of black-eyed beans, frozen sweetcorn, dried textured vegetable protein mince (crumbles), wholegrain rice, tomato passata, tomato puree, smoked paprika, ground cumin, chili powder, dried oregano, and vegetable stock.
You can enjoy the soup as is, or top it with your favorite taco toppings.
Our soup is very versatile, so feel free to switch out the vegetables or beans for those you prefer.
Our taco bean soup recipe is packed 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 meat-free mince, in the form of dried textured vegetable protein (TVP), provides additional taco textures as well as boosting the soups protein content. Although any type of vegan mince frozen or fresh can be added. Or even sub out the mince for a can of green or brown lentils, or fine diced mushrooms.
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, as this is a no-oil taco soup recipe.
To finish the soup a variety of toppings can be offered, rather like a DIY home Taco Bar, 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. Although they do enjoy nutritional yeast flakes just as much as they just bring so much cheesy flavours.
A few wedges of fresh avocado and a simple season of black pepper and a squeeze of lime juice is utterly delicious. Whenever I find reduced price avocados at the local supermarket I love using them for this taco soup recipe.
How to prepare
There's only a few steps required to prepare the best bowl of loaded taco bean soup: simply add all the ingredients to a pot, cook, and then top each serving. So easy, and customisable as you can switch up the type of beans, vegetables, and toppings to suit your preferences.
Step 1: Add all the ingredients to a large soup pan: beans, rice, veggie mince [crumbles], bell peppers, zucchini, carrots, celery, sweetcorn, onions, garlic, tomato passata [sieved tomato sauce, or replace with canned diced tomatoes], tomato paste, oregano, paprika, chilli powder, cumin powder and vegetable broth.
Step 2: Simmer for 30-45 minutes.
Step 3: Ladle into bowls and top with preferred toppings. It's that simple!
Recipe notes
Storing
Leftover taco soup can be stored within a covered container in the refrigerator for 3-4 days. Or frozen for up to 2-3 months.
Reheating
To reheat, add the soup to a non-stick saucepan and bring to a gentle boil. Stir and heat for 3-4 minutes or until the soup is piping hot. You may need to add extra vegetable stock if the soup is very thick. Alternatively, reheat in a microwave-safe bowl in the microwave - heat for one minute, stir, and continue heating for a few more minutes, stirring intermittently, until piping hot.
FAQ'S
Yes, you can prepare taco bean soup as gluten-free with just one change - use a gluten-free vegetable stock. Also, be sure to check the ingredient list for your spices to ensure that no gluten-containing ingredients have been added.
Yes, you can switch out any of the vegetables for those you prefer more. A few more suggestions:
1. Instead of chilli powder, or as an extra you can use chopped fresh chilli's or canned jalapeños added to the soup at the beginning as well as garnished over the finished soup.
2. Instead of the individual spices add a packet of fajita/enchilada/chilli/ or taco seasoning mix.
3. Use any type of cooked bean you have to hand.
4. Any kind of rice can be used but just keep in mind that different varieties of rice have different cooking times. Alternatively, if you have any leftover cooked rice this can be added 10 minutes before the end of cooking to ensure the rice is thoroughly reheated. You may have to reduce the vegetable stock if you do not use dried rice as cooked rice won't absorb much liquid.
5. The rice can be substituted for orzo, black rice, barley, wheat grains, quinoa, millet, or similar, but do refer to the package instructions and add the chosen alternative at the correct time so that they cook properly.
6. Sub out the courgette [zucchini] for aubergine [eggplant] or an extra bell pepper.
7. Use canned diced tomatoes instead of tomato passata.
8. If you have a glut of fresh tomatoes or sourced a good amount in the reduced section of the supermarket, or have some needing used up, then replace the tomato passata with those - although do blend the tomatoes before use.
9. Any type of onion can be used such as shallots, red, brown, white or yellow, or replace with two teaspoons onion powder or granules.
10. Instead of fresh garlic replace with two teaspoons of garlic powder or granules.
Anything that usually goes on top of a taco can also be used to garnish taco bean soup. A few suggestions include vegan cheese, vegan sour cream or crème fraîche, vegan mayonnaise, avocado slices, crushed tortilla chips, coriander (cilantro), jalapeños, lime wedges, red onion rings, pickles, gherkins, fresh tomatoes, spring onions, arugula (rocket), salsa, guacamole, refried beans, and nutritional yeast flakes.
We also like to add roast tomatoes: Roast them in the oven at 160°C Fan/180°C/356°F/Gas 4 while the soup is simmering, for 20-30 minutes or until soft and juicy. If you like, drizzle a bit of olive oil over the tomatoes before cooking. Alternatively, you can add any type of roast vegetable such as courgette, aubergine, bell pepper, mushrooms, red onion, garlic, butternut squash, sweet potatoes, cauliflower, etc.
You can make your own tortilla chips at home using tortilla wraps by following these simple steps:
1. Preheat the oven to 350°F (180°C).
2. Cut the tortilla wraps into triangles using a pizza cutter or a sharp knife. You can cut them into small or large triangles, depending on your preference.
3. Arrange the triangles on a baking sheet in a single layer, making sure they are not overlapping.
4. Brush the tortilla triangles lightly with oil, using a pastry brush or your hands.
5. This will help the tortilla chips to become crispy and golden brown.
6. Sprinkle the tortilla triangles with salt and any other desired seasonings, such as chili powder, paprika, or garlic powder.
7. Bake the tortilla chips in the preheated oven for 8-12 minutes, or until they are crispy and golden brown. Although do keep an eye on the chips as the cook just in case they over brown.
8. Remove the tortilla chips from the oven and let them cool for a few minutes before serving.
You can enjoy the tortilla chips with your favourite dips, such as guacamole, salsa, or hummus, or use them to make nachos, taco salad or as a topping for our taco soup. Any leftover chips can be stored in an airtight container for a couple of days.
Next day the taco bean soup may have absorbed most of its liquid so this is perfect for using the leftovers as a tortilla or Burrito wrap filling.
A few more ideas:
1. Prepare Taco Bean Grilled Cheese Toasties by spreading salsa, tomato paste, or tomato ketchup over the base of a tortilla or slice of bread and add some of the thick leftovers, 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 [broiler], in a dry fry pan or skillet, or in a panini machine until the filling is bubbling and melted.
2. Make a soup and sandwich meal by serving the leftover soup with a grilled cheese sandwich or a vegetable burger for a quick and easy dinner.
3. Use the leftover soup as a dip by blending the leftover soup in a blender or food processor until smooth, and use it as a dip for tortilla chips or vegetable sticks. Alternatively, enjoy the thick soup as a chunky dip.
4. Make tacos: Use the leftover thick soup as a filling for tacos. Warm up some tortillas, spoon the soup onto the tortillas, and add your favourite toppings like shredded lettuce, diced tomatoes, and avocado. Or use crisp taco shells.
5. Transform the leftover soup into a chilli: Use the leftover soup as a base for a homemade chilli. Simply add some extra beans, vegetables such as sweet potato, and spices especially more chilli powder and paprika, to the soup, and simmer until thickened. Or add small amounts of leftover soup to a different chilli recipe as a flavour boost, such as our tasty vegan Black Bean Chilli recipe.
6. Nachos: Use the thick soup as a topping for nachos or loaded potato wedges. Add a layer of tortilla chips or cooked potato wedges to an oven dish, dot the thick soup across the top, and sprinkle with vegan cheese or nutritional yeast flakes. Bake until the topping is melted, hot, and crispy.
If your soup is not very thick, be sure to drain the liquid before preparing some of the above suggestions to avoid soggy food!
More vegan Mexican-inspired recipes
Our family loves the fresh flavours of Mexico so we frequently enjoy Mexican-inspired meals. A few of our go-to family favourite soups are this Mexican Meatball Soup, and this Mexican Noodle Soup. For movie nights we love snacking on these Loaded Black Bean Potato Wedges and for easy mid-week meals we love this Mexican Rice and Bean Casserole.
For another delicious taco bean soup topping, try these tasty Refried Beans, which are also a no-oil recipe and are very quick and easy to prepare.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Taco Bean Soup
Equipment
- Large soup-pan
- mixing spoon
Ingredients
- 2 sticks celery [diced, can also add the celery inner leaves]
- 2 small-medium carrots [diced]
- 1 courgette [zucchini, diced]
- 1 medium onion [diced]
- 1 green bell pepper [diced, can sub for frozen mixed peppers]
- 1 yellow bell pepper [diced, can sub for a different coloured pepper or frozen mixed peppers]
- 4 garlic cloves [fine diced, use extra if liked, or replace with two teaspoons garlic powder]
- 240 grams black beans [1 x 400 gram (14oz) can drained]
- 240 grams kidney beans [1 x 400 gram (14oz) can drained]
- 240 grams black-eyed peas [1 x 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 [we used wholegrain basmati but any rice if fine]
- 500 grams tomato passata [or 2 x 400g/14oz cans diced 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!]
- 1 teaspoon dried oregano
- 1.2 litres vegetable stock
Instructions
- Add all the ingredients to a large soup pan. Add a few pinches of salt and pepper.2 sticks celery, 2 small-medium carrots, 1 courgette, 1 medium onion, 1 green bell pepper, 1 yellow bell pepper, 4 garlic cloves, 240 grams black beans, 240 grams kidney beans, 240 grams black-eyed peas, 150 grams frozen sweetcorn, 35 grams Dried textured vegetable protein (TVP), 100 grams rice, 500 grams tomato passata, 1 tablespoon tomato puree, 1 tablespoon smoked paprika, 1 tablespoon cumin powder, ¼ teaspoon chilli powder, 1 teaspoon dried oregano, 1.2 litres vegetable stock
- Give it all a good mix.
- Bring to the boil.
- Lower the heat and simmer for 30-45 minutes depending on how long your chosen rice takes to cook, and how long it takes for the vegetables to soften.Brown or wholegrain rice will need longer to cook compared with long-grain, quick quick or basmati rice.
- While the soup is cooking prepare any toppings and garnishes. See our recipe notes and FAQ sections above the recipe for ideas.
- If you have kids they may enjoy adding their own toppings to create their own taco soup bowl.
Notes
- 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 3-4 days.
- Or place in a freezer-proof container and freeze for 2-3 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.
- Anything that usually goes on top of a taco can also be used to garnish taco bean soup. A few suggestions include vegan cheese, vegan sour cream or crème fraîche, vegan mayonnaise, avocado slices, crushed tortilla chips, coriander (cilantro), jalapeños, lime wedges, red onion rings, pickles, gherkins, fresh tomatoes, spring onions, arugula (rocket), salsa, guacamole, refried beans, and nutritional yeast flakes.
- We also like to add roast tomatoes: Roast them in the oven at 160°C Fan/180°C/356°F/Gas 4 while the soup is simmering, for 20-30 minutes or until soft and juicy. If you like, drizzle a bit of olive oil over the tomatoes before cooking. Alternatively, you can add any type of roast vegetable such as courgette, aubergine, bell pepper, mushrooms, red onion, garlic, butternut squash, sweet potatoes, cauliflower, etc.
- Check out the recipe notes and FAQ section above for advice on substitutions and useful ideas on repurposing leftovers.
Nutrition
Comments
Prepared our Vegan Taco Bean Soup? We would love to know how you got on with the recipe so do drop us a comment and click the star ratings. All your feedback is very much appreciated and helps us to know what recipes you are enjoying. Thanks so much! All the best, Jacq x
Sara Welch says
I usually make tacos on Tuesdays, but I am loving this twist to our usual routine! Excited to give this a try for dinner tonight; looks too good to pass up, indeed!
Jacq says
Love the idea of taco Tuesday! Loaded taco soup is a great way to ring the changes. Have a great dinner 🙂
Ali - We Made This Vegan says
So many great ingredients in this, it looks so wholesome and delicious. Adding this to my to make list!
Jacq says
Yes I agree I love the ingredients too! I wanted to create a nutritious taco meal for my kids that was quick and easy also 🙂
Michaela says
Magnificent flavors in this taco soup. Love all the toppings too. Just pure comfort food.
Jacq says
Happy you love the taco soup 🙂
Lima Ekram says
I am trying to eat more plant based foods - I think this will make it easier - looks so flavorful!
Jacq says
So glad your eating more plant-based foods! This soup is an easy one and can be topped with lots of good stuff 🙂
Cathleen says
I love a good soup recipe, and this one looks packed with all the good stuff!! I am definitely going to give this a go this weekend, thank you so much for the recipe 🙂
Jacq says
Wonderful! Your so welcome and I hope you enjoy the taco soup 🙂
Beth says
This soup was absolutely delicious! I was nervous to make this but this turned out amazing! My hubby and kids loved this recipe!
Jacq says
Wonderful to hear that the soup turned out so well and you all enjoyed. It can be nerve wracking preparing new foods but its also rather exciting 🙂
Anaiah says
Yuuuum! These turned out wonderfully and so flavorful. It was such a hearty and filling soup. The whole family loved it! We'll definitely be making this vegan taco bean soup again.
Jacq says
So happy that your whole family enjoyed 🙂
serena says
This looks so delicious! I can't wait to give it a try. YUM!
Jacq says
Thanks so much. Its one of my family's favourite soups. I think its because they love adding all their own preferred toppings 🙂
Brianna says
I'm looking to eat more plant based meals. This looks easy, healthy and delicious!
Jacq says
Welcome to the exciting world of plant-based meals! I hope you discover lots more to cook on the site 🙂
Tina says
This looks so tasty and colorful! Going to give it a go see if my husband enjoys. Thanks for the recipe
Jacq says
It is yummy! I love all the healthy rainbow colours in this soup also! Happy cooking!