Vegetarian Taco Soup

Total time50 min

Prep time15 min

Cook time35 min

This hearty, spiced soup builds its flavor from a smoky blend of cumin, chili powder, smoked paprika, and a touch of cayenne, simmered down with diced and crushed tomatoes until deeply savory. Sweet corn and softened red bell pepper add color and texture in every spoonful, while scallions bring a fresh, sharp bite that balances the richness. It's the kind of one-pot meal that tastes like it's been simmering all day, with a broth that deepens in flavor the longer it sits on the stove. Ladle it up and pile on shredded cheddar, a squeeze of lime, and a handful of cilantro for a finishing touch that makes every bowl feel complete. This one fits right into a vegetarian kitchen, no complicated planning required, and it reheats beautifully for easy weeknight lunches. It's a comforting, crowd-pleasing pot to keep on repeat all season long.

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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)
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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