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Recipe

  • Recipes
  • Diet
  • Plant Based

Plant-Based Black Bean Taco Soup

This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.

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 stalks celery, chopped
  • 2 medium carrots, chopped
  • 2 medium jalapeno peppers, seeded and minced (Optional)
  • 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
  • ¼ cup frozen corn
  • ½ teaspoon ground cumin, or to taste
  • ¼ teaspoon chili powder, or to taste
  • ¼ teaspoon smoked paprika, or to taste
  • salt to taste

Direction

  1. Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
  2. Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.