Plant-Based Black Bean Taco Soup

Plant-Based Black Bean Taco Soup

This meatless, taco-flavored soup is loaded with black beans and gets its robust flavor from the combination of spices and fire-roasted tomatoes. You won't notice it's plant-based!

Prep20 min
Cook40 min
Total1 hr
Servings6
Difficultymedium
AmericanMexicanLunch

Ingredients

  • 2 tbspgrapeseed oil
  • 1 mediumOnion, chopped
  • 1 mediumgreen bell pepper, cut into bite-sized pieces
  • 1 mediumred bell pepper, cut into bite-sized pieces
  • 2stalks celery, chopped
  • 2 mediumCarrot, chopped
  • 2 mediumjalapeno peppers, seeded minced
  • 4 cloveGarlic, chopped
  • 2(14.5 ounce) cans fire-roasted tomatoes, diced
  • 1(32 fluid ounce) container vegetable broth
  • 2(15 ounce) cans black beans, rinsed drained
  • 1(15 ounce) can pinto beans, rinsed drained
  • 0.25 cupfrozen corn
  • 0.5 tspground cumin, or, to taste
  • 0.25 tspchili powder, or, to taste
  • 0.25 tspsmoked paprika, or, to taste
  • Salt, to taste

Instructions

  1. 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. 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.