Vegan Taco Soup

In recent years, vegan cooking has surged in popularity, not just among those following a strict plant-based diet but also among health-conscious individuals seeking to incorporate more plant foods into their meals. The benefits of adopting a vegan lifestyle extend far beyond personal health; they also encompass significant environmental advantages such as reduced carbon footprints and lower water usage. This shift toward plant-based living has inspired countless recipes that are not only nutritious but also bursting with flavor and comfort.

Discover the joy of plant-based cooking with this Flavorful Vegan Taco Soup. Packed with vibrant vegetables, protein-rich beans, and a mix of aromatic spices, this hearty soup is perfect for any occasion. It's not only easy to make but also customizable, allowing you to tailor it to your dietary preferences. Whether you serve it for a cozy family dinner or a gathering with friends, this soup is sure to delight everyone with its delicious flavors and comfort. Enjoy a nutritious meal that celebrates plant-based living while savoring every spoonful!

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Ingredients

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), chopped

2 medium carrots, diced

1 zucchini, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1 teaspoon salt (or to taste)

½ teaspoon black pepper

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado, sliced (for topping)

Tortilla chips (for serving)

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the chopped bell pepper, diced carrots, and zucchini. Cook for about 5-7 minutes, until the vegetables start to soften.

Stir in the black beans, kidney beans, corn, crushed tomatoes, and vegetable broth. Mix well.

Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir until all ingredients are well combined.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally.

Just before serving, stir in the lime juice for a fresh brightness.

Serve hot, garnished with chopped fresh cilantro, sliced avocado, and accompanied by crunchy tortilla chips on the side.

Prep Time, Total Time, Servings: 15 min | 45 min | 6 servings