Ingredients for Vegan Taco Soup
- Kidney beans
- Pinto beans
- Hominy
- Corn
- Green chilies
- Crushed tomatoes
- Salsa
- Taco seasoning
- Jalapeño (if using)
- Vegan ground beef substitute
- Diced onion
- Minced garlic
- Olive oil
- Vegan sour cream
- Fresh cilantro
- Avocado slices
- Tortilla chips
- Tostadas
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How to Make Vegan Taco Soup
- In a large pot, combine the corn, hominy, kidney beans, pinto beans, green chilies, crushed tomatoes, salsa, and taco seasoning.
- Add jalapeños (if using) to the pot. Place the pot on medium heat, stirring occasionally.
- In a separate pan, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté for 2-3 minutes until softened.
- Add the vegan ground beef substitute to the pan and cook for another 3-5 minutes, breaking it up with a spoon, until browned.
- Pour the cooked vegan “beef” mixture into the pot with the other ingredients. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
- Serve hot with your favorite toppings such as tostadas or tortilla chips, vegan sour cream, avocado slices, and fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
31g
Fat
12g
Carbs
14g
