Vegan Taco Soup

Total time50 min

Prep time15 min

Cook time35 min

Smoky, spice-packed, and loaded with texture, this pot of soup builds its flavor from a base of garlic-infused oil, sweet red bell pepper, and a bold mix of cumin, chili powder, smoked paprika, and cayenne. Diced and crushed tomatoes simmer down with sweet corn kernels into a rich, deeply flavored broth that tastes like it's been on the stove for hours. It's the kind of one-pot meal that's endlessly customizable, ready to be ladled up and dressed with fresh lime, cilantro, and sliced scallions for brightness. Hearty, warming, and full of layered spice, it's a solid choice for a vegan dinner rotation without skimping on comfort-food satisfaction.

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Ingredients

6 servings

1 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 lb ground beef (85% lean)
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 red bell pepper, diced
4 scallions, green tops only, thinly sliced
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes, with juices
1 can (14.5 oz) crushed tomatoes
3 cups 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.
1 can (15 oz) corn kernels, drained
salt and pepper, to taste

For serving

½ cup shredded cheddar cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 scallions, green tops only, thinly sliced (optional)
1 medium lime, cut into wedges (optional)
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.
2
Add the diced red bell pepper and the green scallion tops to the pot. Cook, stirring occasionally, until the pepper is softened and the scallions are fragrant, about 4–5 minutes.

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