Taco Soup

Taco Soup (from My Plant Based Family)


  • ½ red onion, diced
  • ½ red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tomato, diced (can also use 1 can of diced tomatoes)
  • 1 jalapeno, diced (remove seeds for a less spicy version)
  • 2 cups cooked pinto beans
  • 2 cups cooked black beans
  • 1½ cups frozen corn
  • 2 cups water or low sodium vegetable broth
  • 1 8 oz can of tomato sauce
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • Optional toppings: cilantro, avocado, guacamole, green onions, lime juice, hot sauce


  1. Water saute diced onion, bell pepper, and garlic in pan, stirring regularly. If they begin to stick add 1-2 Tbsp of water to the pan.
  2. Continue to cook until onions are translucent and peppers begin to soften.
  3. Add tomatoes and jalapeno peppers, cook until soft.
  4. Stir in cumin and chili powder.
  5. Stir in beans, corn, water or vegetable broth, and tomato sauce. Bring to a boil, then turn heat down to low and allow to simmer for 20 minutes.
  6. Serve and add any optional toppings desired.


Print Friendly, PDF & Email

Leave a Reply