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Vegan Taco Soup with Quinoa Recipe

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4.5 from 99 reviews

This Hearty Vegan Taco Soup is a flavorful, protein-packed meal perfect for a comforting lunch or dinner. Combining quinoa, beans, and fresh vegetables with a homemade taco seasoning blend, this soup delivers a spicy, satisfying taste without any dairy or meat. Easily customizable with optional toppings like dairy-free cheese, jalapeños, and tortilla chips, it’s a nutritious vegan-friendly dish that warms you from the inside out.

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 (or yellow/white onion)
  • 3 garlic cloves, minced
  • 1 medium bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 (28 oz) can diced or crushed organic tomatoes
  • 1 (15 oz) can organic black beans, drained and rinsed
  • 1 (15 oz) can organic red kidney beans, drained and rinsed
  • 4 cups organic vegetable stock
  • 1 cup frozen corn
  • 1-2 habanero peppers, chopped (optional for heat)

Optional Toppings

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

Instructions

  1. Heat the olive oil and sauté aromatics: In a medium-sized Dutch oven over medium-high heat, warm the olive oil. Add the minced garlic and chopped onions, cooking until translucent and fragrant for about 1-2 minutes.
  2. Add vegetables and start building flavors: Stir in the tomato paste, diced bell pepper, canned tomatoes, red kidney beans, and black beans. Sauté for 1-2 minutes to combine flavors.
  3. Add taco seasoning: Sprinkle in the chili powder, ground cumin, sea salt, black pepper, garlic powder, onion powder, smoked paprika, and dried oregano. Stir well to coat all ingredients evenly.
  4. Add quinoa, corn, and vegetable stock: Pour in the uncooked quinoa, frozen corn, and vegetable broth. Stir everything together thoroughly. If using habanero peppers, add them now for desired heat.
  5. Simmer the soup: Bring the mixture to a boil, then reduce the heat to low to allow a gentle simmer. Cook uncovered for about 20 minutes or until the vegetables and quinoa are tender and cooked through.
  6. Adjust seasoning and serve: Taste and add additional salt if needed. Remove from heat and ladle the soup into bowls. Top with optional dairy-free cheese shreds, sliced jalapeños, tortilla chips, and chopped parsley as desired.

Notes

  • For less heat, omit habanero peppers or use milder peppers like jalapeños.
  • Quinoa adds protein and texture; rinse it before use to remove bitterness if desired.
  • Use gluten-free vegetable stock to keep this recipe gluten-free.
  • This soup can be refrigerated for up to 4 days and reheated gently on the stovetop.
  • Feel free to swap beans for your favorite varieties or add extra vegetables like zucchini or carrots.

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