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Vegetable Taco Soup Recipe

Vegetable Taco Soup Recipe
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★★★★★

4.7 from 10 reviews

This hearty and flavorful Vegetable Taco Soup combines wholesome ingredients like quinoa, beans, fresh vegetables, and a zesty homemade taco seasoning to deliver a comforting, nutritious meal perfect for any day. It’s easy to make, packed with protein and fiber, and suitable for vegetarians looking for a satisfying and healthy soup option.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium yellow onion, chopped
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 1/2 cups frozen corn (no need to defrost)
  • 1/4 cup minced cilantro

Pantry Staples & Seasonings

  • 2 teaspoons olive oil (or avocado oil)
  • 1 1/2 tablespoons homemade taco seasoning (or store-bought taco seasoning, low sodium if preferred)
  • 2 tablespoons tomato paste
  • 1 (10 ounce) can Rotel (diced tomatoes with green chilies; can substitute with 1 cup diced tomatoes and 1/2 cup diced green chilies)
  • 1/2 cup dry quinoa, rinsed
  • 3 cups vegetable broth (or more to thin, as needed)
  • Salt to taste (if needed)

Beans

  • 1 (14 ounce) can pinto beans, drained and rinsed
  • 1 (14 ounce) can black beans, drained and rinsed

Instructions

  1. Sauté vegetables: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and diced red bell pepper and cook, stirring occasionally, until the onion is tender, about 5 minutes.
  2. Add aromatics and seasonings: Stir in the minced garlic and taco seasoning and cook for 1 minute to release the flavors. Next, add the tomato paste and cook, stirring frequently, for 3 minutes to enrich its taste.
  3. Add liquids and quinoa: Pour in the Rotel, frozen corn, rinsed quinoa, and vegetable broth. Stir well to combine all ingredients.
  4. Mash and add pinto beans: Place the pinto beans in a bowl and roughly mash them using a mini potato masher or the back of a fork. Stir these mashed beans into the soup to add texture and body.
  5. Simmer soup: Bring the soup to a boil, then reduce the heat to maintain a gentle simmer (medium-low to medium heat). Cover the saucepan and cook until the quinoa is tender, about 20 minutes.
  6. Add black beans and finish cooking: Stir in the drained black beans, cooking uncovered for an additional 5 minutes to heat through.
  7. Season and serve: Taste the soup and adjust the salt if necessary. Stir in the minced cilantro just before serving for a fresh, bright flavor. Serve warm.

Notes

  • Rotel substitution: If you don’t have Rotel, substitute with 1 cup diced tomatoes and 1/2 cup diced green chilies for similar flavor.
  • Frozen corn: No need to thaw the corn before adding; it will cook in the soup.
  • Adjust broth consistency: Add more vegetable broth to thin the soup if desired.
  • Beans texture: Roughly mashing pinto beans helps thicken the soup while leaving some chunky texture.

Nutrition

Keywords: vegetable taco soup, vegetarian soup, quinoa soup, healthy soup, Mexican soup, easy weeknight meal, bean soup, gluten free soup

Find it online: https://todayquickmeals.com/vegetable-taco-soup-recipe-2/