• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • The story behind the name
    • My Journey to Veganism
  • Blog
  • Contact
  • Sponsor

Fried Dandelions — Plant Based Recipes

Kid tested, family friendly, allergy safe vegan recipes!

  • Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • Dessert
    • Entree
    • Kid-Friendly
    • Lunch
    • Salad
    • Side Dish
    • Snack
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-Book
  • Articles
    • Vegan Resource Articles
    • Guest Posts & Press

Taco Soup

April 21, 2022 By Sarah

  • Facebook
  • Twitter
  • Pinterest
Jump to Recipe Print Recipe

Taco Soup is a weeknight staple, a one pot dish, and a 30 minute meal all in one!  Full of hearty, protein packed ingredients, it’s got the flavors of tacos served up in a warm and cozy soup.

bowl of Taco Soup with text overlay, spoons in background, cheese, avocado, lime wedge 

This post was originally published in March 2016. // As an Amazon Associate I earn from qualifying purchases.

I think that most families have a core set of meals that they rotate through on a regular basis.  Something that checks all of the boxes—easy to make, quick to make, yummy to eat, reasonably healthy, kid approved.  Growing up, Taco Soup was a staple for my family.  It feels like we had this at least once a week, although it was probably more like once or twice a month.  Taco Soup was always a hit with my brothers and sisters and I—probably because we got to load it up with tortilla chips and cheese!  And now it’s a hit with my own kiddos!  Check!

two bowls of Taco Soup, bowl of chips in background

Easy Weeknight Meal

Taco soup couldn’t be easier to make.  It makes good use of ready to go foods like canned beans, canned tomatoes, and packaged taco seasoning.  Throw in a little quinoa while it cooks.  Truly dump, stir, and simmer.  Then load it up with vegan cheese, chips, avocados, cilantro, and green onions!  While I would love to tell you that this is a 30 Minute Meal, it’s more like 35 minutes….gotta cook that quinoa!

overhead shot of two bowls of Taco Soup with bowl of chips, avocado, cheese, lime, cilantro in background

Protein Options

Using canned beans is a no brainer for a quick and wholesome protein.  I like to use black beans, but you could also use pinto beans, or a mix of both.  I also add quinoa to my taco soup.  I just cook it right in the soup, keeping this to a one pot meal.  I have added jackfruit before (which is not a protein) and it gives the visual effect of shredded chicken.  You can also add Impossible Ground Meat or Beyond Ground for a beefy flavor (in fact, growing up we called this Taco Beef Soup).

close up bowl of Taco Soup with light blue napkin in background


close up of squeezed lime with bowl of Taco Soup behind it

Share with Friends

Taco Soup is a perfect vegan dish to share with non vegans.  The ingredients are familiar, and not “weird vegan ingredients!”  I’ve delivered this to friends and it’s always well received!  Soups always seem like a good choice to share with friends in need, as they are comforting, familiar, and easy to veganize!  Not to mention that they pack and reheat easily too!

overhead view of two bowls of Taco Soup with bowl of chips in background

More Yummy Vegan Soup Recipes You Will Love

  • Barley Soup with White Beans and Kale
  • Restaurant Style Vegan Lentil Soup
  • Pumpkin Curry Soup
  • Barley Minestrone Soup
  • Vegan Black Bean Soup
  • Vegan French Onion Soup

bowl of Taco Soup with lime wedges, spoons, cilantro in background

Let’s Make Vegan Taco Soup

You’re just 35 minutes away from this yummy one pot dinner!  Leave me a note in the comments and let me know how you like it!

fried dandelions

Print Recipe

Taco Soup

Taco Soup is a weeknight staple, a one pot dish, and a 30 minute meal all in one!  Full of hearty, protein packed ingredients, it's got the flavors of tacos served up in a warm and cozy soup.
Prep Time5 mins
Cook Time30 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: 30 minute meal, soup, weeknight dinner
Servings: 8 servings
Author: Sarah De la Cruz

Ingredients

For the Soup:

  • 1 T vegetable oil
  • 1 large onion diced
  • 2 cans black beans (15 ounce size)
  • 1 packet taco seasoning (1 ounce size, see notes)
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 cup dry quinoa rinsed
  • 1 can crushed tomatoes (14.5 ounces)
  • 6 cups water
  • 2 cups frozen corn

For the Toppings:

  • diced avocado
  • chopped cilantro
  • sliced green onion
  • shredded cheese (we like Violife Mexican style shreds)
  • tortilla chips

Instructions

  • Heat oil in a large soup pot on the stove over medium heat.
  • Add the onion and cook until starting to brown, about 5 minutes.
  • Add the black beans, the taco seasoning, and the salt. Stir well.
  • Add bay leaf, rinsed quinoa, and crushed tomatoes and stir again.
  • Add the water and stir to combine everything.
  • Bring to a boil, then reduce to a simmer and allow to cook for about 20 minutes, until quinoa is tender.
  • Add the frozen corn and allow to cook for 5 more minutes to allow the corn to heat through.
  • Remove from the heat. Serve with your favorite toppings and enjoy!

Notes

If you don't have taco seasoning on hand you can also make it from spices in your pantry!  Use the following ingredients in place of 1 packet of taco seasoning:
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano

 

Filed Under: Entree, Recipe, Soup Tagged With: childhood, gluten free, soup, veganized

Previous Post: « Cherry Chia Pudding
Next Post: Vegan Tomato Soup with Crispy Croutons »

Reader Interactions

Trackbacks

  1. Restaurant Style Vegan Lentil Soup - Fried Dandelions says:
    January 8, 2019 at 11:01 pm

    […] Taco Soup […]

  2. Jackfruit Carnitas Enchiladas - Fried Dandelions says:
    March 21, 2017 at 12:32 am

    […] has a very mild flavor, so it takes on the flavor of whatever you season it with.  I use it in soups, and even as it’s own main dish!  Be sure to buy the cans of young jackfruit in brine or […]

  3. 10+ Vegan Jackfruit Recipes You'll Love! | Elephantastic Vegan says:
    February 28, 2017 at 5:00 am

    […] Taco Soup by Fried Dandelions […]

  4. Corned Jackfruit for St. Patrick's Day - Fried Dandelions says:
    February 22, 2017 at 12:34 pm

    […]  It is perfect to use in dishes instead of chicken or other shredded meats.  I also use it in my Taco Soup, and in my Posole.  Delicious!  This Corned Jackfruit would make an amazing Reuben sandwich! […]

  5. Grandpa Joel's Vegan Ham Hocks and Beans - Fried Dandelions says:
    January 11, 2017 at 11:33 pm

    […] Taco Soup—my Mom’s recipe […]

  6. 10 Favorite Taco Recipes - Veggies Save The Day says:
    September 27, 2016 at 4:04 am

    […] in case you’re in the mood for something a little different, how about this Taco Soup from Fried […]

  7. 22 Plant-Based Dinners in 45 Minutes or Less - Cheftographer says:
    August 25, 2016 at 3:36 pm

    […] Recipe Here […]

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FREE DELIVERY!

Sign up to receive new blog posts hand delivered to your inbox! PLUS you'll receive a free downloadable kitchen art print when you subscribe!

Hi! I'm Sarah.

Welcome to my corner of the internet, where I share family friendly vegan recipes with an allergy safe spin. I'm so glad you're here! Read more about Sarah »

Instagram

Are you on Facebook?

Footer

Affiliate Notice

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links. I only recommend brands I personally use and trust. Thanks for supporting Fried Dandelions!

Copyright Notice

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah De la Cruz and Fried Dandelions with appropriate and specific direction to the original content.

PRIVACY POLICY

Please click here to view Privacy Policy.

Copyright © 2023 Fried Dandelions · CONTACT · ABOUT

  • Home
  • Blog
  • Recipes
  • About Me
    • The story behind the name
    • My Journey to Veganism
  • Contact Me
  • Articles
    • Guest Posts & Press
    • Reviews
    • Vegan Resource Articles
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-book
  • Sponsor