
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
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.