Simple, 30-Minute Vegetable Taco Soup is infused with tons of Mexican seasoning and ALL the veggies. A hearty, nutrient dense, flavorful soup that's perfect for a 1-pot Winter meal.
I couldn't pin this recipe fast enough! I am so excited about this recipe because there is no tomato sauce or canned diced tomatoes of any kind. My husband and I are not big fans of red sauce and this has zero!!!!
- Sonya
30-Minute Vegetable Taco Soup is a big ol' Fall hug in a bowl. It's a total win for the coziest months of the year! This soup is creamy (thanks to a fun little trick), full of fresh veggies and the perfect blend between black bean and a traditional taco soup. So much flavor, so much nutrition and most importantly ... so quick to come together.
It starts with a base of seasoned taco meat, add garlic, loads of fresh bell peppers and onions, black beans, chicken stock, baby spinach leaves (because we are trying VERY hard to avoid chopping) and top it off with a shake or 2 of your favorite hot sauce. Truly, it couldn't be simpler.
This recipe was inspired by Sausage Kale White Bean Soup by Five Heart Home. It's a favorite around our house. While the ingredients and flavor profiles of this taco soup are very different, we used her process to achieve the silky smooth texture that makes this 30-Minute Taco Soup something truly special.
Ingredients
- olive oil
- ground beef
- taco seasoning
- bell peppers
- onions
- garlic
- chicken broth
- baby spinach leaves
- black beans
- hot sauce
- salt and pepper
See recipe card for quantities.
How To Make Vegetable Taco Soup
Step 1: Place soup pot over medium heat. Add olive oil, ground beef and taco seasoning. Cook, stirring occasionally until beef is browned. Remove beef to paper towel and set aside.
Step 2: To the pot, add diced onion and bell peppers. Cook until veggies are tender, add garlic. Cook 1 minute or until garlic is fragrant.
Step 3: Pour 4 cups of chicken broth into the pot and stir in spinach. Increase heat to high and bring soup to a boil. Once boiling, reduce to a simmer, cover and cook for 5 minutes.
Step 4: Place ⅓ of the drained beans into a blender along with the remaining 1 cup of chicken broth. Blend until smooth. Set aside.
Step 5: Once spinach is tender, add the whole beans, pureed beans and browned taco meat to the pot. Season with a few dashes of hot sauce.
Step 6: Allow soup to simmer for about 20 minutes. Taste and add salt and pepper as needed. Garnish with favorite toppings (tortilla strips, avocado, cheese, etc.) and serve.
Hint: Store bought taco seasoning can contain lots of salt and additives. Making your own is simple. This is our favorite recipe.
Substitutions
- Ground beef - instead of ground beef, you can use ground chicken or turkey
- Baby spinach leaves - use chopped kale or regular chopped spinach if desired
- Fresh garlic cloves - we always recommend skipping the chopping and subbing fresh garlic for frozen Dorot crushed garlic cubes.
Variations
- Spicy - add extra hot sauce and sub out regular taco seasoning for a variety that is labeled as HOT
- Deluxe - add diced green chilis, avocado, tortilla strips, cheese, sour cream and green onions
- Kid friendly - skip on the baby spinach if your kids are green veggie averse
Storage
Refrigerator: This Vegetable Taco Soup stores well in the refrigerator. We actually enjoy it more the second day. Store in a container with a lid. Taco soup will stay fresh for up to 3 days.
Freezer: Vegetable Taco Soup is freezer-friendly. We recommend making a big double batch. Enjoying some for dinner and freezing the extras in a big freezer safe bag or in individual portions to be enjoyed later. Taco Soup will stay fresh in the freezer for up to 3 months.
Top Tip:
Soups are very personal and hard to mess up. Don't be afraid to add additional spice, extra salt, double the vegetables or to swap the protein.
PrintRecipe
Vegetable Taco Soup
Simple, 30-Minute Vegetable Taco Soup is infused with tons of Mexican seasoning and ALL the veggies. A hearty, nutrient dense, flavorful soup that's perfect for a 1-pot Winter meal.
- Total Time40 minutes
- Yield8 1x
Ingredients
FOR THE TACO SOUP:
- 1-2 tablespoons olive oil
- 1 found ground beef
- 2 tablespoons taco seasoning (or 2 packets)
- 1 large bell pepper, diced
- 1 small onion, diced
- 5 cups chicken broth (divided)
- 5 ounces baby spinach leaves
- baby spinach leaves
- 4 (15 ounce) cans black beans, rinsed and drained
- hot sauce to taste
- salt and pepper to taste
OPTIONAL GARNISHES:
- shredded cheese
- avocado
- green onion
- tortilla strips
- cilantro
- sour cream or greek yogurt
Instructions
- Place soup pot over medium heat. Add olive oil, ground beef and taco seasoning. Cook, stirring occasionally until beef is browned. Remove beef to paper towel covered plate and set aside.
- To the pot, add diced onion and bell peppers. Cook until veggies are tender, add garlic. Cook 1 minute or until garlic is fragrant.
- Pour 4 cups of chicken broth into the pot (reserve the remaining 1 cup) and stir in spinach. Increase heat to high and bring soup to a boil. Once boiling, reduce to a simmer, cover and cook for 5 minutes.
- Place ⅓ of the drained beans into a blender along with the remaining 1 cup of chicken broth. Blend until smooth. Set aside.
- Once spinach is tender, add the whole beans, pureed beans and browned taco meat to the pot. Season with a few dashes of hot sauce.
- Allow soup to simmer for about 20 minutes. Taste and add salt and pepper as needed. Garnish with favorite toppings (tortilla strips, avocado, cheese, sour cream, jalapeños, etc.) and serve.
Notes
Homemade taco seasoning allows you to choose the quality and quantity of ingredients. Making a large bath is easy. Here is our favorite recipe.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Bowl
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
More Recipes Like Vegetable Taco Soup
Yes. This recipe is naturally gluten-free.
Of course! This recipe was written to resemble a black bean soup. Adding tomatoes will give it more of a chili feel, but we think it would be delicious!
It should be a nice thick texture if you follow the recipe as written. That said, if your soup is not thick enough, remove one cup, puree it in the blender and then pour it back into the soup.
It's really simple. We like this recipe!
Sonya
I couldn't pin this recipe fast enough! I am so excited about this recipe because there is No tomato sauce or canned diced tomatoes of any kind. My husband and I are not big fans of red sauce and this has zero!!!! I am so making this next week
P.S. Absolutely nothing wrong with tomato based soups and things but I have to limit it to maybe once a month based on our bodies reaction to it. No matter what I do and don't do we get horrible reactions to the acidity and it lasts for days ( the old adding sugar to a dish hasn't worked) We can eat raw tomatoes just fine but nothing canned or pureed..Just wanted to put that out there..lol
Bailey Sissom
I'm so glad you found it useful Sonya!!! It's always nice to get feedback. I struggled with adding or not adding the diced tomatoes, but in the end decided that I wanted more of a cross between black bean and taco soup. Hope you enjoy the recipe!