Vegetarian Taco Soup: A Hearty, Flavor-Packed Bowl of Goodness

Regina
4 days ago
4 min read

Vegetarian taco soup is delicious! dump and go recipe — Taco Soup

Vegetarian taco soup is a hearty, flavor-packed dish that brings all the bold, zesty flavors of Mexican cuisine into one cozy bowl — perfect for feeding a crowd. Made with tender beans, juicy tomatoes, and sweet corn, it’s seasoned with warming taco spices like cumin, paprika, and chili powder. This easy “dump-and-go” recipe serves 10–12 as written and can easily be doubled or tripled for parties, potlucks, or meal prepping. Each spoonful is bursting with flavor, especially when topped with creamy avocado, crunchy tortilla strips, or a dollop of dairy-free sour cream. Best of all, it’s a one-pot wonder that’s as satisfying as it is simple.

Whether you’re coming in from the cold on a frosty winter evening or racing to get dinner on the table after a busy weekday, this soup delivers comfort in record time. Pair it with warm cornbread or a crisp side salad, and you’ve got a nourishing, crowd-pleasing meal that will keep everyone cozy and happy.

There’s something magical about a pot of taco soup bubbling away on the stove — the scent of smoky paprika and cumin filling the kitchen, the promise of a hearty bowl waiting to be ladled out. Whether you’re feeding a crowd during game night or warming up after a chilly day, this recipe delivers big flavor with minimal effort

great for a groups — great for a group party

Servings: 10-12 (this recipe can easily be doubled or tripled as needed)

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Equipment Needed: Large Pot, Knife, Can Opener, Measuring Utensils

Ingredients:

1 medium Onion, chopped
2 cans Petite Diced Tomatoes OR Diced Fire Roasted Tomatoes
1 can Rotel (original)
½ to 1 can Whole Kernel Corn (drained) optional
2 cans Black Beans
2 cans Great Northern or Cannellini Beans
1 teaspoon Cumin Powder
½ teaspoon Paprika Or Smoked Paprika
½ teaspoon Sea Salt
1 packet Taco Seasoning
1 pound Veggie Ground Crumbles OR your favorite vegetarian crumbles

Juicy bursts of sweet corn, tender beans soaking up the savory broth, and bright tomatoes mingling with zesty spices — each spoonful is a little fiesta for your taste buds.

Add your own signature to it by adding any of the following: chopped cilantro, sliced green onion or chopped red onion, fresh diced tomatoes, jalapeno slices, shredded lettuce, sour cream, diced avocado or guacamole, shredded vegan cheese, tortilla chips or strips, lime wedges (squeeze over the top before serving), toasted pepitas (pumpkin seeds), radish slices, hot sauce, salsa or pico de gallo.

sweet corn and bright tomatoes for flavor — sweet corn and bright tomatoes

Directions:

1. Sauté’ onion in large pot in 1-2 Tablespoons of vegetable or olive oil.

2. Add veggie crumbles uncooked, if you are using regular meat, be sure to brown in skillet before adding to mixture.

Add seasonings and taste.
Pour in diced tomatoes, cook for 1 minute, then add rotel, beans, and corn.

5. Allow to simmer on medium heat for about 30 minutes.

6. Place in bowl and add tortilla strips, guacamole, sour cream, or vegan cheese.

7. Eat & Enjoy!

This vegetarian taco soup is a true “pantry hero” — most of the ingredients come straight from cans or jars you probably already have. Plus, it’s naturally gluten-free, packed with fiber, and ready in under 30 minutes.

Why You’ll Love This Recipe

Quick & Easy: Minimal prep and a “dump-and-go” method make this perfect for busy nights.
One-Pot Meal: Less mess, more flavor — everything cooks together for easy cleanup.
Feeds a Crowd: Serves 10–12, and scales up beautifully for large gatherings.
Pantry-Friendly: Most ingredients are shelf-stable and easy to keep on hand.
Wholesome & Nourishing: Naturally vegan, high in fiber, and packed with plant-based protein.
Customizable: Adjust the spice level, add extra veggies, or stir in grains for variety.