Vegan Taco Soup Recipe

Name: Vegan Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; ½ cup Bulgar wheat; 1 tablespoon olive oil; 1 large onion, chopped; 2 -3 garlic cloves, minced; 1 medium green bell pepper, finely diced; 2 (16 ounce) cans pinto beans, drained and rinsed; 1 (28 ounce) can crushed tomatoes; ¼ cup mild green chili, chopped; ¼ cup fresh cilantro, chopped; 1 -2 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 cup vegan cheese, shredded; ½ cup lettuce, shredded; ½ cup tomatoes, diced; tortilla chips

Servings: persons

4 cups water
½ cup Bulgar wheat
1 tablespoon olive oil
1 large onion, chopped
2 -3 garlic cloves, minced
1 medium green bell pepper, finely diced
2 (16 ounce) cans pinto beans, drained and rinsed
1 (28 ounce) can crushed tomatoes
¼ cup mild green chili, chopped
¼ cup fresh cilantro, chopped
1 -2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup vegan cheese, shredded
½ cup lettuce, shredded
½ cup tomatoes, diced
tortilla chips

1
Bring 1 cup of the water to a boil in a small saucepan.
2
Add the bulgur and simmer, covered, for 15 minutes, or until the water is absorbed.
3
Heat the oil in a soup pot.
4
Add the onion and saute over medium heat until translucent.
5
Add the garlic and bell pepper and continue to saute, stirring frequently, until all are golden.
6
Add the remaining ingredients, except the garnishes, plus the cooked bulgur and the remaining 3 cups water.
7
Bring to a rapid simmer, then lower the heat.
8
Cover and simmer gently for 10 to 15 minutes, then remove from the heat.
9
Fill a bowl about 2/3 full with soup.
10
Top with grated vegan cheese, shredded lettuce, and diced tomatoes.
11
Line the perimeter of each bowl with several tortilla chips, points facing upward, for a star-shaped effect.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 4 cups water, ½ cup Bulgar wheat, 1 tablespoon olive oil, 1 large onion, chopped, 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.

Vegan Taco Soup

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