Vegan Classic Taco Soup

Total time50 min

Prep time15 min

Cook time35 min

Hearty and packed with warm, smoky spice, this soup is built on a base of softened onion and green bell pepper, garlic, and a bold two-seasoning blend of taco and ranch mixes that gives every spoonful serious flavor. Black beans and kidney beans bring heartiness and texture, while sweet corn kernels and fire-roasted tomatoes with green chiles add brightness and a little kick. Everything simmers together until the broth thickens slightly and the flavors meld into something deeply comforting. It's an easy one-pot dinner that comes together fast, and it holds up beautifully for leftovers or freezing. Finish bowls with fresh cilantro and a squeeze of lime for a pop of freshness, and crushed tortilla chips for crunch. This one's a great fit for a vegan spread, especially on a chilly night when you want something filling and low-effort.

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Ingredients

6 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 packet (1 oz) ranch seasoning mix
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 can (10 oz) diced tomatoes with green chiles (such as rotel), undrained
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) whole kernel corn, drained
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
salt and pepper, to taste

For serving

sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
shredded cheddar cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
tortilla chips, for serving (optional)
fresh cilantro, roughly chopped, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7–8 minutes, reaching an internal temperature of 160°F (71°C). Drain off excess fat, leaving about 1 tablespoon in the pot.
2
Add the diced onion and green bell pepper to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5 minutes.

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