Vegan Taco Soup

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Threw this together one night to use up some leftovers and knew after the first taste that I'd make it again repeatedly! I love that it's really easy to adjust ingredients to taste and use what's available in the pantry/fridge currently. I've also added sweet potatoes and cabbage and increased the vegetable broth for a more stew-like meal or to change up the leftovers. I would have also added peppers if I'd had them!

Prep Time:
15 mins
Cook Time:
23 mins
Total Time:
38 mins
4 servings


  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cups chopped mushrooms

  • 2 ½ (11.5 ounce) cans tomato juice

  • 2 cups vegetable broth

  • 2 cups frozen corn

  • 2 cups cooked rice

  • 1 (15 ounce) can black beans, drained and rinsed

  • 1 large tomato, seeded and diced

  • 1 (4 ounce) can sliced black olives

  • 3 tablespoons homemade taco seasoning

  • 2 teaspoons chopped fresh cilantro

  • 2 avocados, halved and pitted


  1. Heat olive oil in a large pot over medium heat. Add onion and mushrooms; cook and stir until softened, 3 to 5 minutes. Pour in tomato juice and vegetable broth. Stir in corn, rice, black beans, tomato, black olives, taco seasoning, and cilantro. Simmer soup until flavors combine, 20 to 30 minutes.

  2. Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.

Nutrition Facts (per serving)

600 Calories
27g Fat
87g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 600
% Daily Value *
Total Fat 27g 35%
Saturated Fat 3g 17%
Sodium 1823mg 79%
Total Carbohydrate 87g 32%
Dietary Fiber 20g 73%
Total Sugars 17g
Protein 17g
Vitamin C 67mg 335%
Calcium 135mg 10%
Iron 6mg 35%
Potassium 1792mg 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.