Vegan Taco Soup Recipe

Name: Vegan Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can kidney beans (including all the liquid); 1 (15 ounce) can pinto beans (including all the liquid); 1 (15 ounce) can hominy (including all the liquid); 1 (15 ounce) can corn (including all the liquid); 1 (8 ounce) can diced green chilies; 1 (28 ounce) can diced tomatoes (including all the liquid); 1 cup salsa; 1 (1 1/4 ounce) package taco seasoning; ½ cup diced jalapeno (optional); 1 (12 ounce) packagevegan ground beef; 1 small white onion, diced; 1 tablespoon minced garlic; 2 tablespoons oil; vegan sour cream, to garnish; cilantro, to garnish; avocado, to garnish; tortilla chips, to serve

Servings: persons

1 (15 ounce) can kidney beans (including all the liquid)
1 (15 ounce) can pinto beans (including all the liquid)
1 (15 ounce) can hominy (including all the liquid)
1 (15 ounce) can corn (including all the liquid)
1 (8 ounce) can diced green chilies
1 (28 ounce) can diced tomatoes (including all the liquid)
1 cup salsa
1 (1 1/4 ounce) package taco seasoning
½ cup diced jalapeno (optional)
1 (12 ounce) packagevegan ground beef
1 small white onion, diced
1 tablespoon minced garlic
2 tablespoons oil
vegan sour cream, to garnish
cilantro, to garnish
avocado, to garnish
tortilla chips, to serve

1
In a large pot combine the corn, hominy, kidney beans, pinto beans, corn, green chilies, tomatoes, salsa, and taco mix.
2
Add jalapenos, if using, to the pot and turn the pot on medium heat, stirring occasionally.
3
Take the package of vegan taco meat, diced onion, minced garlic, and oil and fry in a pan for about 3 minutes or until thoroughly cooked.
4
Add this to the pot as well, crank the heat up and cook until just about boiling.
5
Serve with tostadas or tortilla chips and garnish with vegan sour cream, avocados, and cilantro -- or whatever else floats your boat!
6
Source of recipe: This recipe is from my grandma and modified for a vegan diet!

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (15 ounce) can kidney beans (including all the liquid), 1 (15 ounce) can pinto beans (including all the liquid), 1 (15 ounce) can hominy (including all the liquid), 1 (15 ounce) can corn (including all the liquid), and more.

Yes, Vegan Taco Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Taco Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions