Vegan Taco Soup in 20 mins! (2024)

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What to expect?

Taco soup is actually a Midwest American / Tex-Mex dish, compared to tortilla soup, which is traditional Mexican. When you make a vegan taco soup recipe, you can expect a flavorful and satisfying soup. It is loaded with TVP taco meat (which is the best vegan taco meat, by the way), chopped tomatoes, white beans, sweet corn, and onions.

What is TVP? It has a neutral taste, so it picks up spices and seasoning without altering the taste of the soup. And the texture is spot on. You can see and taste the crumbles in the soup. TVP will not disintegrate in a soup into tiny bits and pieces. Check out all of our TVP recipes.

Overall, you can expect a hearty and delicious meal that is both filling and nutritious, and packed with all the bold flavors you love in a classic taco.

Ingredients

We made this soup recipe having tacos in mind. This a spicy, but not at all hot taco soup that is family- and budget-friendly with simple ingredients like:

• TVP (textured vegetable protein) – We used this TVP.
• Canned sweet corn
• Canned white beans
• Chopped tomatoes
• Vegetable broth
• Olive oil
• Onion
• Garlic
• Vegan taco seasoning – We use this one.
• Lime juice

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

Instructions

You will see it is the easiest vegan taco soup recipe you can make. Your soup will be ready before you know it. At most, it will take 20 minutes with minimal preparation.

Preparing the ingredients

• Peel and chop onion and garlic.
• No need to soak TVP since they will be dehydrated in the soup.
• Drain all canned ingredients. Precook the beans if you were to use dry ones.
• Squeeze the lime.
• Measure out all other ingredients.

Making vegan taco soup

1. Take a stockpot or a Dutch oven and bring it to medium heat. Add olive oil and chopped onion. Stir and cook for 2-3 minutes until the onion is soft and tender.
2. Add finely chopped garlic. Stir and cook for another minute.

3. Add chopped tomatoes in sauce, salt, black pepper, taco seasoning, and nutritional yeast. Stir until combined. Bring it to a boil.

4. Add vegetable broth and mix well. Bring it to a boil.

5. Add dry TVP. Cook for 5 minutes until TVP is soft.

6. Add canned sweet corn and canned beans. Bring it to a boil. Adjust seasoning as per your taste, and add lime juice. Your vegan taco soup is ready to be served.

Variations

• Thicken soup: Depending on your personal preference, the soup can be thick, like chili, or thin, like a traditional soup. Mix a bit of flour or starch with water and add it to the soup after the last step. Or choose any of the 20 ways to thicken a soup.
• Add other beans: The most popular beans in Tex-Mex recipes are red kidney beans (like in quinoa sweet potato chili), black beans (like in Chipotle burrito and Chipotle veggie bowl), and pinto beans. Or use a mix of red and white beans, as we did in our vegan chili recipe.
• Add other vegan ground beef: Several substitutes are available. If you don’t want to use TVP, the next best thing would be tofu crumbles or frozen tofu mince, which we use to make tofu meatballs, tofu burgers, vegan chorizo, and vegan sausage.
• Choose a plant-based ground beef: Millet is a great choice. We also add it to our vegan chili recipe, and it works perfectly. Other plant-based alternatives like mushroom-, cauliflower-, walnut mince, and even lentils have a unique taste that will change the flavor of the whole soup.

Serving ideas

We love adding various toppings like vegan sour cream, guacamole, chopped avocado, shredded vegan cheese, hot salsa, scallion, chives, cilantro, or chopped avocado, shredded cheese, cilantro, lime.

Other popular side dishes include biscuits, cornbread, tortilla chips, and potato fries. Let us know in the comments what your favorite side dish is with this easy vegan taco soup!

Storing tips

Let the soup cool down to room temperature, then transfer it to an airtight container. You can use a plastic container or a glass jar with a lid. Store it in the refrigerator for up to 3-4 days.

If you want to keep this vegan taco soup longer, you can freeze it for up to 2-3 months. For best results, freeze it in individual portions, so you can thaw only what you need.

When you’re ready to eat the soup, thaw it overnight in the refrigerator or defrost it in the microwave on a low setting. Reheat the soup on the stove over medium heat or in the microwave until it’s heated through, stirring occasionally. We recommend bringing it to a boil to be on the safe side.

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