Hearty Vegan Taco Soup (Printable Version)
A savory bowl combining beans, quinoa, and spices for a warm, nourishing vegan dish with bold flavors.
# Ingredients Required:
→ Taco Seasoning
01 -
15 ml chili powder
02 -
15 ml ground cumin
03 -
5 ml sea salt
04 -
5 ml ground black pepper
05 -
5 ml garlic powder
06 -
5 ml onion powder
07 -
5 ml smoked paprika
08 -
5 ml dried oregano
→ Soup
09 -
120 ml uncooked quinoa, red or multi-color
10 -
15 ml extra virgin olive oil
11 -
½ red onion, chopped
12 -
3 garlic cloves, minced
13 -
1 medium bell pepper, diced
14 -
30 ml tomato paste
15 -
1 can (796 g) diced or crushed organic tomatoes
16 -
1 can (425 g) organic black beans, drained and rinsed
17 -
1 can (425 g) organic red kidney beans, drained and rinsed
18 -
960 ml organic vegetable stock
19 -
240 ml frozen corn
20 -
1-2 habanero peppers, chopped (optional)
→ Optional Toppings
21 -
Dairy-free cheese shreds
22 -
Sliced jalapeños
23 -
Tortilla chips
24 -
Chopped fresh parsley
# Guide to Cooking:
01 -
Heat olive oil in a medium Dutch oven over medium-high heat. Add minced garlic and chopped onion, sautéing until translucent and fragrant, about 1-2 minutes.
02 -
Add tomato paste, diced bell pepper, diced tomatoes, red kidney beans, and black beans. Stir and cook for 1-2 minutes to combine flavors.
03 -
Stir in taco seasoning blend until evenly distributed throughout the mixture.
04 -
Add quinoa, frozen corn, and vegetable stock to the pot. Stir all ingredients until combined. If desired, add chopped habanero peppers for heat.
05 -
Bring mixture to a boil for 1-2 minutes, then reduce heat to low and simmer uncovered for approximately 20 minutes, or until vegetables are tender and quinoa is cooked.
06 -
Adjust salt to taste. Remove from heat and ladle into bowls. Top with dairy-free cheese shreds, tortilla chips, sliced jalapeños, and chopped fresh parsley as desired.
# Extra Suggestions:
01 -
For milder flavor, omit habanero peppers. This soup stores well and flavors deepen when reheated.