Vegan Taco Soup

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Vegan Taco Soup

Jill Dalton
Warm your belly with this comforting Plant Based Vegan Taco Soup. Get the best of both worlds by combining all of your favorite taco flavors into a delicious, filling soup. Top with fresh avocado, sliced jalapeños and fresh grown sprouts.
4.72 from 7 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 138 kcal



  • Sauté the onions, mushrooms and cabbage for about 10 minutes, adding the garlic about half-way through so it doesn't burn. Use a little water to keep ingredients from sticking to the pan if necessary.
  • Add the spices while the onion and mushroom mixture is cooking.
  • Add remaining ingredients and cook for 20 minutes.


Calories: 138kcalCarbohydrates: 28gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 722mgPotassium: 948mgFiber: 9gSugar: 9gVitamin A: 1150IUVitamin C: 41mgCalcium: 94mgIron: 4mg

7 thoughts on “Vegan Taco Soup”

  1. You are always cooking on a countertop appliance. What name brand do you use. I’ve always wanted to try one. Thank you

    1. They aren’t great. We just use it to be able to film at the countertop rather than at the stove. I wouldn’t suggest this one.

  2. Just made this today, I liked it. I made a few tweaks. I used 3 small garlic cloves, 3 tsp of tamari and added 2 TB of lime juice at the end. I also added a second can of black beans, since it didn’t seem very thick. Enjoyed it!

  3. Virginia Tibbetts

    I made this taco soup and it is outstanding. I cut a bunch of cilantro from my garden and covered my bowl with this, cut up tomatoes, and avocado/jalapeno salsa. So yummy. Thanks again.

  4. Hi There, This looks delicious except for one thing tomato paste. I want to urge you to move away from using tomato paste in your Mexican-styled recipes, and instead try a mixture of dried red peppers like dried guajillo, ancho, pasilla and arbol chilies, to give the base a rich, flavorful, and traditional taste. Soak the peppers in warm water, until they’ve softened. Then blend on high with a little of their soak water, until they’re a thick creamy texture, strain if necessary. Tomato paste is rarely if ever, used in Mexican dishes — it seems to be a holdover from my college/hippy days Thanks for all the great recipes!!! LOVE YOUR SHOW!

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