What can I substitute for beef broth in taco soup recipe?

For a meatless version, swap beef broth with a good-quality vegetable broth. It keeps the flavor rich while making the soup completely vegetarian. You can also use mushroom broth if you want a deeper, more savory taste.

Is tortilla soup vegetarian?

Tortilla soup can be vegetarian, but not always. Traditional versions often use chicken broth or shredded chicken. To keep it vegetarian, stick with vegetable broth and skip any meat-based ingredients. It’s similar to vegetarian taco soup but with a stronger focus on tomato and tortilla-based texture.

What do you put in vegetarian tacos?

Vegetarian tacos usually include fillings like beans, sautéed vegetables, tofu, or tempeh. You can also add toppings such as avocado, shredded lettuce, cheese, salsa, or sour cream. Many of those same ingredients work well in vegetarian taco soup too.

What ingredients are in taco soup?

Taco soup ingredients vary, but the basics include beans, corn, tomatoes, and broth. In vegetarian taco soup recipe , you skip the meat and build flavor with spices like chili powder, cumin, garlic, and onion. Optional ingredients like bell peppers, zucchini, or rice can be added for texture and heartiness.

Vegetarian Taco Soup Recipe: Quick, Hearty, and Full of Flavor

Description

This quick and hearty vegetarian taco soup is full of flavor, made with pantry staples like beans, corn, tomatoes, and taco seasoning. Perfect for weeknight dinners or meal prep!

Ingredients

Scale

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 zucchini, chopped (optional)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes
2 tablespoons tomato paste
4 cups vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste
Juice of 1 lime

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
Add bell pepper and zucchini (if using), cook for 3–4 minutes.
Stir in tomato paste, chili powder, cumin, smoked paprika, onion powder, and garlic powder. Cook for 1 minute to release flavors.
Add black beans, pinto beans, corn, diced tomatoes, and vegetable broth. Bring to a simmer.
Simmer uncovered for 20–25 minutes until vegetables are tender and flavors meld.
Stir in lime juice. Adjust seasoning with salt and pepper.
Serve hot with desired toppings like avocado, shredded cheese, tortilla chips, cilantro, or sour cream.

Notes

To make vegan, use plant-based toppings. For gluten-free, ensure broth and seasonings are certified gluten-free. Add cooked rice or quinoa to stretch the soup.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 230
Sugar: 5g
Sodium: 580mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg