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Plant-Based Black Bean Taco Soup
Plant-Based Black Bean Taco Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Flavorful taco soup packed with black beans, spices, and fire-roasted tomatoes. Surprisingly meat-free but full of robust flavors.
Ingredients:
  • 2 tablespoons grapeseed oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, cut into bite-sized pieces
  • 1 medium red bell pepper, cut into bite-sized pieces
  • 2 medium carrots, chopped
  • 2 medium jalapeno peppers, seeded and minced
  • 4 cloves garlic, chopped
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 1 (32 fluid ounce) container vegetable broth
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 0.25 cup frozen corn
  • 0.5 teaspoon ground cumin, or to taste
  • 0.25 teaspoon chili powder, or to taste
  • 0.25 teaspoon smoked paprika, or to taste
Instructions:
  • In a Dutch oven over medium heat, sauté onion, bell peppers, celery, carrots, jalapeno peppers, and garlic until vegetables are soft, about 3 to 5 minutes.
  • Stir in diced tomatoes and cook for 3 minutes. Add vegetable broth, black beans, pinto beans, corn, cumin, chili powder, paprika, and salt. Stir until everything is well combined. Cover, reduce heat to medium-low, and simmer for 30 minutes.

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