Vegan Taco Bean Soup

Course: Dinner

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 329kcal

Author: Jacq

Vegan taco bean soup encompasses all the flavour and textures of a taco but can be prepared easily and quickly in one pot.

Why not have a home-made DIY taco bar and load up your taco soup with all your favourite fresh and crunchy toppings for the best at home fake-away.

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

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.

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.