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Vegan Taco Soup with Quinoa Recipe

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5 from 109 reviews

Hearty Vegan Taco Soup is a flavorful and nutritious plant-based meal featuring a blend of quinoa, beans, vegetables, and a robust homemade taco seasoning. Perfect for a cozy dinner, this soup is easy to prepare, packed with protein, fiber, and vibrant spices, and topped with optional dairy-free cheese and fresh garnishes for an added kick.

Ingredients

Taco Seasoning

  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano

Soup

  • ½ cup uncooked quinoa (red or multi-color)
  • 1 tablespoon extra virgin olive oil
  • ½ red onion, chopped (you can use yellow or white)
  • 3 garlic cloves, minced
  • 1 medium bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 (28 oz) can diced or crushed tomatoes, organic
  • 1 (15 oz) can organic black beans, drained and rinsed
  • 1 (15 oz) can organic red kidney beans, drained and rinsed
  • 4 cups vegetable stock, organic
  • 1 cup frozen corn
  • 1-2 habanero peppers, chopped (optional, for spicy heat)

Optional Toppings

  • Dairy-free cheese shreds
  • Sliced jalapeños
  • Tortilla chips
  • Chopped parsley

Instructions

  1. Prepare the base: Heat the olive oil in a medium-sized Dutch oven over medium-high heat. Add the minced garlic and chopped onions, sautéing until translucent and fragrant, about 1-2 minutes.
  2. Add vegetables and tomato paste: Stir in the tomato paste, diced bell peppers, canned tomatoes, black beans, and red kidney beans. Continue sautéing for another 1-2 minutes to combine flavors.
  3. Add seasonings and grains: Mix in the homemade taco seasoning thoroughly. Then add the quinoa, frozen corn, and vegetable stock, stirring until all ingredients are well combined. If using habanero peppers for heat, add them now.
  4. Simmer the soup: Bring the mixture to a boil for 1-2 minutes, then reduce the heat to low to maintain a gentle simmer. Let it cook uncovered for about 20 minutes or until vegetables are tender and quinoa is cooked through. Adjust salt to taste.
  5. Serve and garnish: Remove the soup from heat and ladle into bowls. Top with optional dairy-free cheese shreds, sliced jalapeños, tortilla chips, and fresh chopped parsley if desired. Serve hot and enjoy!

Notes

  • If you prefer less heat, omit habanero peppers or use milder chili peppers.
  • Quinoa can be rinsed before cooking for a cleaner taste.
  • For a thicker soup, reduce the vegetable stock by half a cup or simmer longer.
  • Use gluten-free certified ingredients to make the soup gluten-free.
  • Leftovers store well in the refrigerator for up to 4 days and reheat gently on the stovetop.

Find it online: https://forkvista.com/vegan-taco-soup-with-quinoa-recipe/