– **Title**: One Pot Vegan Creamy Taco Soup
– **Ingredients**:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 bell pepper (any color), diced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (15 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tablespoon taco seasoning
– 1 cup coconut milk (or any plant-based cream)
– Salt and pepper to taste
– Fresh cilantro, for garnish
– Lime wedges, for serving
– **Instructions**:
1. In a large pot over medium heat, heat the olive oil. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Stir in the diced bell pepper, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften.
4. Add the black beans, corn, diced tomatoes (with juice), vegetable broth, and taco seasoning to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld.
6. After simmering, stir in the coconut milk and season with salt and pepper to taste. Heat through for another 5 minutes.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side for added flavor. Enjoy your creamy taco soup!
Key Ingredients & Substitutions
Olive Oil: This helps sauté the veggies and adds flavor. You can also use avocado oil for a similar taste and health benefits, or coconut oil to infuse a subtle sweetness.
Beans: Black beans are my favorite for this recipe because they are rich in protein. If you prefer, kidney beans or pinto beans work well too. You can even use canned lentils for a different texture.
Vegetable Broth: This base keeps the soup hearty. If you’re short on broth, water will do, but add a bit more seasoning to maintain flavor. Homemade broth is also a nice option if you have some on hand!
Coconut Milk: Full-fat coconut milk gives the soup a creamy texture. If you want it lighter, try coconut cream, or even cashew cream for a nutty alternative. Just make sure you blend it well before adding.
Fresh Cilantro: This herb brightens up the soup. If cilantro isn’t your thing, parsley or green onions can make great substitutes for a fresh touch.
How Do I Properly Sauté Vegetables for the Best Flavor?
Sautéing is where much of the flavor happens! Start with a hot pot, which is important for properly cooking the onions and garlic.
- Heat the pot on medium and add olive oil.
- Once the oil shimmers, add the diced onions. Cook until they’re translucent, about 3-4 minutes.
- Add the garlic next; it cooks fast, so keep mixing for about a minute until you smell that wonderful aroma.
- Then, add the bell peppers and sauté until they soften, about 5 minutes.
Taking these steps will help build a solid flavor foundation for your soup!
How to Make One Pot Vegan Creamy Taco Soup
Ingredients You’ll Need:
- For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14 oz) diced tomatoes (with juices)
- 2 cups vegetable broth
- 1 tablespoon taco seasoning
- 1/2 teaspoon cumin
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla chips (for serving)
- Optional Toppings:
- Sliced jalapeños
- Avocado
- Diced red onion
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prepare and approximately 30 minutes to cook. You’ll be enjoying a warm, flavorful bowl in no time!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes, until the onions become translucent. This will build a flavorful base for your soup.
2. Add Garlic and Bell Peppers:
Next, add the minced garlic to the pot and sauté for another minute, allowing the garlic to release its lovely aroma. Then, toss in the diced red and green bell peppers and cook for an additional 5 minutes until they begin to soften.
3. Combine Main Ingredients:
Now it’s time to mix in some heartiness! Add in the black beans, corn, diced tomatoes (with their juices), vegetable broth, taco seasoning, and cumin. Stir everything together until all the ingredients are well combined.
4. Simmer the Soup:
Bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes to allow all those wonderful flavors to meld together. Stir occasionally to keep it from sticking to the bottom of the pot.
5. Finish with Coconut Milk and Lime:
Reduce the heat to low and stir in the creamy coconut milk and the juice of 1 lime. Mix well and let it heat through for another 5-10 minutes, until everything is warmed up and creamy. Don’t forget to season with salt and pepper to taste!
6. Serve and Enjoy:
Your creamy taco soup is ready! Serve it hot, garnished with chopped fresh cilantro and a handful of crushed tortilla chips on top for that extra crunch. Feel free to add any of the optional toppings like sliced jalapeños, avocado, or diced red onion to customize it to your liking. Enjoy every bowl!
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! Canned black beans are a great substitute and save time. Just make sure to drain and rinse them before adding to the soup to remove excess sodium and any canning liquid.
What If I Don’t Have Taco Seasoning?
No worries! You can easily create your own by mixing 1 teaspoon each of chili powder, onion powder, garlic powder, and paprika, along with 1/2 teaspoon of oregano and a pinch of cayenne pepper for heat. Adjust to your taste!
Can I Freeze Leftovers?
Yes, this soup freezes well! Allow it to cool completely, then transfer to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
How Can I Make This Soup Spicier?
If you like a spicy kick, consider adding some diced jalapeños or a pinch of cayenne pepper when sautéing the onions and garlic. You can also top the soup with sliced jalapeños for an extra spicy garnish!
