Vegetarian Classic Taco Soup

Total time50 min

Prep time15 min

Cook time35 min

This hearty, spoon-clinging soup is loaded with black beans, kidney beans, and sweet corn for a filling, protein-packed base, while fire-roasted tomatoes and diced tomatoes with green chiles bring smoky heat straight into the broth. Diced onion, green bell pepper, and garlic get softened into the base before a double hit of taco and ranch seasoning turns everything deeply savory and craveable. A quick simmer melds all those flavors together and thickens the broth just enough to coat every bite. Ladle it up with the usual toppings — sour cream, shredded cheddar, crunchy tortilla chips, fresh cilantro, and a squeeze of lime — for a cozy, crowd-pleasing bowl. It's a great pick for a vegetarian dinner rotation, especially on busy weeknights when you want something warm, spicy, and satisfying with minimal fuss.

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Ingredients

6 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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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)
shredded cheddar cheese, for serving (optional)
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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