1cupveggie crumblesoptional - I use vegan Morning Star crumbles
Add and Simmer:
4cupsvegetable brothI use 3 teaspoon Better than Bouillion Vegetable Base or McKay's Vegan Chicken Seasoning mixed with water
110 ozcan diced tomatoes with green chilisinclude juices
115 ozcan pinto beansrinse and drain
115 ozcan kidney beansrinse and drain
115 ozcan black beansrinse and drain
1cupfrozen cornor one can corn drained
After removing from heat add:
Sauté diced onion over low heat until clear and soft in the bottom of medium soup pot with a tablespoon of olive oil. Add taco seasoning (or taco seasoning mix from recipe notes), nutritional yeast flakes, and veggie crumbles (if using). Saute for another moment or two.
Add vegetable broth mixture, canned diced tomatoes with green chilis, canned beans (rinsed and drained), corn, and sliced olives. Bring soup to a boil. Once a boil is reached, reduce heat and simmer with pot lid partially off for 10-15 minutes.
Remove from heat and stir in fresh squeezed lemon juice. Serve with your favorite garnishes!
This mixture is adjusted for this particular soup recipe. Go ahead and just add all the seasonings directly in the soup at the first step to replace pre-made taco seasoning.2 tsp. Chili powder1 tsp. Cumin½ tsp. Onion Powder½ tsp. Garlic Powder¼ tsp. Paprika¼ tsp. Salt1 pinch Oregano1 pinch Cayenne Pepper or to taste
Fun Garnishes for Taco Soup:
Toppings for vegan taco soup are endless - and they make my mouth water just talking about it: Vegan sour cream or cheese, crushed tortilla chips, baked tortilla strips, sliced jalapeños, lemon or lime slices, avocado dices or guacamole, green onions and chopped cilantro... tell me all your favorites in the comments!!
Other Ways to Make Vegan Taco Soup:
In the Crock Pot:
In a skillet sauté the onions until clear, adding the veggie crumbles for the last couple of minutes along with the taco seasoning and nutritional yeast flakes. Transfer sautéed mixture to a crockpot and add remaining ingredients except for the fresh lemon juice. Cook on high for 3 hours or on low for 6 hours. Add the lemon juice just before serving.
In the Instant Pot Pressure Cooker:
Use the sauté mode on your pressure cooker to sauté the onions until clear, adding the veggie crumbles for the last couple of minutes along with the taco seasoning and nutritional yeast flakes. Cancel the sauté mode and add remaining ingredients (except for the lemon juice). Choose 'soup' setting on your instant pot for 15 minutes, or Manual high pressure for 4 minutes. Allow natural release for ten minutes, then manually release the rest of the pressure. Stir in fresh lemon juice, top with your favorite garnishes, and enjoy!