Vegetarian Taco Soup
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This plant-based soup is packed full of flavor and so easy to make. Whether you are trying a plant-based diet or just wanting to save money by doing Meatless Mondays, you’ll appreciate this Vegetarian Taco Soup recipe.
Savor the Mexican-inspired flavors of tacos in this easy-to-make Vegetarian Taco Soup. Make it ahead as a freezer meal to pull out whenever you need a quick lunch or serve it with cornbread for a filling dinner.
This recipe uses a lot of pantry staples that you may already have on hand. It can be assembled in a matter of minutes which is why I like to double or triple the recipe and make many bags at once. That way, there is always some in the freezer.
Does taco soup freeze well?
This taco soup freezes beautifully before cooking or you can cook it first and then freeze to reheat. Either way, the flavors will remain the same. It can be stored in the freezer for 4-6 months.
If you’re planning to use the soup for lunches, it can be best to freeze it in smaller containers or medium-sized freezer bags so that you can take it out and reheat just what you need.
Vegetarian Taco Soup Recipe:
- 14 oz. can kidney beans, rinsed and drained
- 14 oz. can white kidney beans, rinsed and drained
- 28 oz. can diced tomatoes
- 12 oz. can kernel corn
- 1/2 onion, chopped
- 14 oz. can tomato sauce
- 4 oz. can diced chilies
- 2 Tbsp. taco seasoning
- 1 1/2 cups water
Assembly instructions:
- Put all the ingredients in a large resealable bag. (If using smaller bags or containers, mix the ingredients in a giant bowl and divide evenly among bags or containers.)
- Squish to combine. Remove excess air, seal, and freeze.
Cooking instructions:
- Thaw.
- Simmer soup in a large pot on the stovetop for 20 minutes or heat in the microwave.
- Top with your choice of toppings.
Serving suggestion: Top with any combination of cilantro, diced avocado, tortilla chips, sour cream, and shredded cheese. This soup also pairs well with a side of cornbread.
Some of my kids prefer to eat this by scooping it up with tortilla chips (blue corn chips are a particular favorite!) rather than using a spoon. However you decide to eat it, it’s delicious!
This recipe is included in our Lunch Freezer Meal Plan. The menu plan includes recipes, prep lists, shopping lists, and printable labels.
- 14 oz. can kidney beans rinsed and drained
- 14 oz. can white kidney beans rinsed and drained
- 28 oz. can diced tomatoes
- 12 oz. can kernel corn
- 1/2 onion chopped
- 14 oz. can tomato sauce
- 4 oz. can diced chilies
- 2 Tbsp. taco seasoning
- 1 1/2 cups water
-
Put all the ingredients in a large resealable bag. Squish to combine. Remove excess air, seal, and freeze.
If using smaller bags or containers, mix the ingredients in a giant bowl and divide evenly among bags or containers.
-
Thaw. Simmer on the stovetop for 20 minutes or heat in the microwave.
Serving suggestion: Top with any combination of cilantro, diced avocado, tortilla chips, sour cream, and shredded cheese. This soup also pairs well with a side of cornbread.
Check out some of our other make-ahead soups:
Hearty Sausage and Zucchini Soup
Spicy White Bean and Chicken Soup
- Pinterest310
- Facebook58
- Yummly2
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