Name: Vegan Taco Bean Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 sticks celery (diced. Can also add the celery inner leaves, chopped.); 2 carrots (diced); 1 courgette (diced); 1 medium onion (diced); 1 green bell pepper (diced.); 1 yellow bell pepper (diced. Or use any colour of peppers.); 4 garlic cloves (minced. Use extra if liked.); 240 g black beans; 240 g kidney beans (400 gram (14oz) can drained); 240 g black-eyed peas (400 gram (14oz) can drained); 150 g frozen sweetcorn (or fresh/tinned.); 35 g Dried textured vegetable protein (TVP); 100 g rice (I used wholegrain basmati but any rice if fine.); 500 g passata (or 1-2 tins chopped tomatoes); 1 tbsp tomato puree; 1 tbsp smoked paprika (or just ordinary paprika); 1 tbsp cumin powder; 1/4 tsp chilli powder (use more if you'd like it more spicy! I only used 1/4 tsp as my kids dislike too much spice.); 1 tsp dried oregano; 1.2 litres vegetable stock

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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.

vegan taco soup served in white bowl with wooden spoon, tortilla chips in red bowl at side and a small bowl of 2 avocados and a lime slice. — **Vegan Taco Bean Soup fully loaded!**

My taco bean soup is brimming full 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 I find 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 vegan mince dried or fresh can be added.

I also added some wholegrain basmati rice to the soup as rice and beans are an amazing classic combination. Wholegrain basmati rice provides tasty nuttiness and texture but any type of rice can be added.

A variety of toppings can be added to the finished taco soup but 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.

taco bean soup with small bowl of salsa, tortilla chips off to the side, and a chive flower in a glass bottle. Red background.

Origins of Taco Soup

Some sources claim that Taco Bean 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.

Easy method for preparing Taco Bean Soup

All taco ingredients added to a soup pan. — Add veggies, spices and veggie mince to a soup pan.

Beans added to soup pan. — Add veggies, spices and veggie mince to a soup pan.

Recipe FAQs And Notes

How do I store leftover taco soup?

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.

You may find that leftover soup will absorb all the liquid the next day. I found this perfect as I then used the leftovers as a filling to make a few quick filled tortilla wrap tacos for my sons lunch.

Another idea would be to use the taco filling to top a baked potato.

Otherwise just add a little water or extra vegetable stock and reheat your soup until piping hot.

Can I substitute an ingredient or add anything extra?

1. chopped fresh chilli’s either added to the soup at the beginning or sprinkled over the finished soup.
2. a cup of chopped kale 5 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 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 sausages4

What can I use as toppings/garnishes?

Anything that usually goes on top of a taco can garnish taco soup.

A few suggestions:

* for extra spiciness add a few drops of hot sauce or chilli/paprika flakes. Or slices of fresh chilli.

* slices of lime or lemon

* slices of avocado or a scoop of guacamole

* a pat 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, etc.

Can I make this in the slow cooker/crock-pot?

* 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.

*For the high setting add your rice for the last 1 1/2-2 hours of cooking.
For the medium setting add for the last 2-3 hours of cooking.
For low setting add 3-3 1/2 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. 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.