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- 1 tablespoon extra virgin olive oil - 1 medium onion, diced - 2 cloves of garlic, minced - 1 bell pepper (red or green), diced - 2 medium carrots, diced - 1 medium zucchini, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) sweet corn, drained - 1 can (28 oz) diced tomatoes with green chilies - 4 cups low-sodium vegetable broth - 2 tablespoons homemade or store-bought taco seasoning - Salt and freshly cracked pepper to taste - 1 cup fresh spinach, chopped You can make your taco soup even better with fun toppings! Here are some tasty options: - Sliced avocado - Fresh cilantro - Tortilla chips - Shredded cheese - Dollops of sour cream This veggie loaded taco soup serves six people. Each serving is packed with nutrients. It is low in calories but high in fiber. You get a good mix of protein from the black beans. The soup also contains a variety of vitamins from all the vegetables. Enjoying this soup means you are eating a healthy meal. It’s warm, filling, and good for you! {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. This oil adds great flavor. Once the oil is hot, add the diced onion. Cook it for 3 to 4 minutes, stirring until it’s soft and clear. Next, stir in the minced garlic, diced bell pepper, and carrots. Cook these for 5 minutes. This helps to soften them and mix their flavors. Now, add the diced zucchini to the pot. Cook it for about 3 minutes, stirring often. You want the zucchini to be slightly tender. Then, add the rinsed black beans, drained corn, and the diced tomatoes with their juices. Pour in the vegetable broth too. This makes your soup hearty and filling. Next, sprinkle in the taco seasoning, along with salt and pepper. Bring the soup to a rolling boil. After it boils, lower the heat to keep a gentle simmer. Let it simmer uncovered for 20 minutes. This step lets all the yummy flavors blend together. Just before serving, fold in the chopped spinach. Let it wilt in the hot soup for about 2 minutes. Then, taste your soup. Adjust the seasoning if needed. Don’t hesitate to add more salt or pepper! Using a large pot helps everything cook evenly. Keep stirring the veggies as they cook. This prevents them from burning and helps them cook faster. If you want a thicker soup, let it simmer a bit longer. You can also mash some beans against the side of the pot. This thickens the soup without adding extra ingredients. - Heat olive oil: 1 minute - Cook onion: 3-4 minutes - Add garlic, bell pepper, and carrots: 5 minutes - Add zucchini: 3 minutes - Combine all other ingredients: 2 minutes - Bring to boil: 5 minutes - Simmer: 20 minutes - Wilt spinach: 2 minutes This total time for cooking is about 35 minutes. Do not rush; let those flavors shine! To make taco soup in a slow cooker, start by sautéing the onion and garlic. Use a pan on the stove with olive oil. Once soft, add them to the slow cooker. Next, add the bell pepper, carrots, zucchini, black beans, corn, tomatoes, and broth. Mix in the taco seasoning, salt, and pepper. Set the slow cooker on low for 6 hours or high for 3 hours. Just before serving, stir in fresh spinach. This method allows flavors to meld well. Taco seasoning is key, but you can boost flavor even more. Add cumin for warmth. A splash of lime juice brightens the taste. For a smoky touch, try smoked paprika. If you like heat, add a pinch of cayenne pepper. Fresh herbs like cilantro also bring a fresh layer of flavor. Experiment with these options to find your favorite mix. Avoid adding too much liquid, as it can dilute the taste. If using canned beans, rinse them well to remove excess sodium. Don’t skip the sauté step for the onions and garlic; this builds a strong flavor base. Taste the soup at the end. Adjust seasoning to make it pop. Lastly, don’t forget the toppings; they add texture and richness to each bowl! Pro Tips Fresh Ingredients: Using fresh vegetables enhances the flavor and texture of your taco soup. Choose seasonal produce for the best taste. Customize Your Beans: Feel free to substitute black beans with pinto or kidney beans, or even mix different types for added depth. Adjusting Spice Levels: If you prefer a milder soup, opt for mild diced tomatoes and reduce the taco seasoning, adding more to taste. Make It Ahead: This soup tastes even better the next day! Make a big batch and store leftovers in the fridge for up to 3 days. {{image_4}} You can easily make this soup vegetarian or vegan. The base is already plant-based, which makes it great. Use vegetable broth to keep it vegan. Skip any dairy toppings like cheese or sour cream. Instead, add more toppings like fresh avocado or cashew cream for creaminess. If you want to add protein, try some options. You can use lentils or chickpeas for more texture. These beans add fiber and protein. You can also include tofu for a soft bite. Just make sure to season them well to fit the taco theme. Feel free to mix up the veggies in your soup. Use sweet potatoes instead of carrots for a sweet twist. Swap zucchini for any other squash you like. You can even use different beans, such as kidney or pinto beans. Don’t hesitate to throw in leftover veggies from your fridge. This soup is flexible and fun! To store leftover veggie loaded taco soup, let it cool first. Use an airtight container. Place the soup in the container. Make sure to seal it well. Store it in the fridge. It should stay fresh for 3 to 4 days. When you're ready to eat, take the soup out of the fridge. Pour it into a pot. Heat it on medium until hot, stirring often. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it in 1-minute bursts, stirring in between. This way, it warms evenly. You can freeze veggie loaded taco soup for longer storage. Use a freezer-safe container or bag. Leave some space at the top for expansion. The soup can freeze for up to 3 months. To thaw, move it to the fridge overnight. Reheat it as mentioned above. Enjoy your tasty soup later! Yes, you can use fresh vegetables in this recipe. Fresh veggies add great taste and texture. Just remember to chop them into small pieces. You can swap out canned veggies for fresh ones like corn, zucchini, and bell peppers. The soup will still taste amazing! Veggie loaded taco soup lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, you can freeze it. It stays good for up to 3 months in the freezer. Taco soup goes well with many sides. You can serve it with tortilla chips for crunch. Slices of avocado or fresh cilantro add nice flavor. Shredded cheese or a dollop of sour cream make it even tastier. You can also enjoy it with a side salad for a healthy meal. In this guide, we explored how to make delicious taco soup. We covered key ingredients and optional toppings, ensuring you have all you need. I shared step-by-step cooking methods for great results, along with tips to avoid common mistakes. We also looked at variations for special diets and how to store your soup. Finally, I answered frequent questions about fresh veggies and storage. Enjoy making taco soup your way! Your taste buds will thank you.

Veggie Loaded Taco Soup

A hearty and flavorful soup packed with vegetables and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (red or green)
  • 2 medium carrots, diced
  • 1 medium zucchini, diced
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can sweet corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (28 oz)
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons taco seasoning
  • to taste salt and freshly cracked pepper
  • 1 cup fresh spinach, chopped
  • optional sliced avocado
  • optional fresh cilantro
  • optional tortilla chips
  • optional shredded cheese
  • optional dollops of sour cream

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion, cooking for 3 to 4 minutes or until it turns soft and translucent.
  • Next, stir in the minced garlic, diced bell pepper, and carrots. Continue to cook for an additional 5 minutes, allowing the vegetables to soften while stirring occasionally.
  • Introduce the diced zucchini to the pot and cook for another 3 minutes, stirring often, until the zucchini is slightly tender.
  • Add the rinsed black beans, drained corn, diced tomatoes (including their juices), and the vegetable broth to the mixture in the pot.
  • Sprinkle in the taco seasoning, along with salt and pepper to taste. Bring the soup to a rolling boil, then reduce the heat to maintain a gentle simmer.
  • Allow the soup to simmer uncovered for 20 minutes, which will enable all the delicious flavors to meld together beautifully.
  • Just before you’re ready to serve, fold in the chopped spinach and let it wilt in the hot soup for about 2 minutes.
  • Taste the soup and adjust the seasoning if necessary; don't be shy about adding a bit more salt or pepper if desired.

Notes

Garnish with avocado, cilantro, and cheese for added flavor.
Keyword healthy, soup, taco, veggie