Description
This easy vegetarian taco soup is a flavorful and cozy comfort food perfect for any occasion. Packed with black beans, kidney beans, quinoa, and sweetcorn, it offers a nutritious and hearty meal. Topped with your favorite taco fixings, this Mexican-inspired soup is quick to make and deliciously satisfying.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 1 dry ancho chili, rehydrated and sliced
- Juice of half a lemon
- Salt and freshly ground black pepper to taste
Beans and Grains
- 1 can (14 oz / 400 g) black beans, drained and rinsed
- 1 can (14 oz / 400 g) red kidney beans, drained and rinsed
- ½ cup (85 g) uncooked quinoa
Other Ingredients
- 3 tablespoons taco seasoning
- ½ cup (75 g) frozen sweetcorn
- 1 can (14 oz / 400 g) diced tomatoes
- 5 cups (1.25 l) vegetable broth
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced red onion and red bell pepper, sautéing for 4 to 5 minutes until the onion becomes translucent and the pepper softens.
- Add Seasoning and Chili: Stir in the taco seasoning and the rehydrated, sliced ancho chili. Cook for another minute to release the spices’ aroma.
- Add Beans and Quinoa: Add the drained and rinsed black beans and kidney beans along with the uncooked quinoa to the pot. Mix well to combine all ingredients.
- Incorporate Vegetables and Broth: Pour in the diced tomatoes, frozen sweetcorn, and vegetable broth. Stir everything together and bring the mixture to a gentle boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes or until the quinoa is cooked and tender, stirring occasionally.
- Finish with Lemon and Seasoning: Remove the pot from heat, then stir in the juice of half a lemon. Season with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and serve hot with your favorite taco toppings such as shredded cheese, sour cream, avocado, or cilantro if desired.
Notes
- You can substitute quinoa with brown rice or barley if preferred.
- For added heat, include a jalapeño pepper while sautéing the vegetables.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
- Adjust the thickness of the soup by adding more or less vegetable broth.
- To make this soup vegan, ensure taco seasoning does not contain animal-based ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
