Best Vegetarian Black Bean Taco Soup Recipes

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BLACK BEAN TACO SOUP



Black Bean Taco Soup image

This is a hearty soup/stew that is great to make on a chilly day. We usually have it for lunch, but with the addition of a simple salad (such as one consisting of letture, red onion, yellow bell pepper and topped with a basic vinaigrette), cornbread and a caramel flan for dessert, it would make a delicious dinner meal as well.

Provided by TasteTester

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/2 cup chopped onion
1 (1 1/4 ounce) package taco seasoning mix
1 ounce ranch dressing mix
1/2 teaspoon ground cumin
28 ounces diced tomatoes
16 ounces black beans, rinsed and drained
15 1/4 ounces whole kernel corn, drained
14 1/2 ounces diced tomatoes with mild green chilies
1/2 cup shredded cheddar cheese

Steps:

  • In a 4-quart Dutch oven cook ground beef with onions until beef is browned; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles, and 2 cups water.
  • Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired.

CONTEST-WINNING BLACK BEAN SOUP



Contest-Winning Black Bean Soup image

Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

Steps:

  • In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

VEGETARIAN BLACK BEAN TACO SOUP



Vegetarian Black Bean Taco Soup image

I swiched around ingredients from several recipes to come up with this version of a vegetarian taco soup. I like black beans best, but you can throw in whatever you like. This is my fall - back recipe when I need something qick and easy - yet good enough for company. Dress the finished soup however you like - sour cream, cheddar cheese, or crushed tortilla chips go great with it - but on its own this soup is filling and nutritios and very low fat.

Provided by Kalija

Categories     One Dish Meal

Time 1h

Yield 12 cups, 12 serving(s)

Number Of Ingredients 10

1 medium onion, finely chopped
1 teaspoon minced garlic
1 teaspoon vegetable oil or 1 teaspoon olive oil
3 (15 1/2 ounce) cans black beans, rinsed and drained or 6 cups cooked black beans
2 (14 1/2 ounce) cans diced tomatoes and green chilies
2 (14 1/2 ounce) cans diced tomatoes
1 (16 ounce) bottle Pace Picante Sauce, I use medium
1 (1 ounce) packet taco seasoning
1 (1 ounce) packet ranch dressing mix
1 (12 ounce) bottle beer

Steps:

  • Saute onion and garlic in oil until soft.
  • Add next seven ingredients and simmer for 30 minutes.
  • Serve with your favorite toppings or by itself with crusty bread and a salad for an easy filling vegetarian meal!
  • This can also be thrown into a crockpot in the morning and cooked for 7 to 10 hours.
  • Leftovers freeze well and are great for lunches.

Nutrition Facts : Calories 203.7, Fat 1.2, SaturatedFat 0.2, Sodium 654.5, Carbohydrate 37.3, Fiber 11.3, Sugar 4.1, Protein 11.6

SLOW COOKER VEGAN TACO SOUP



Slow Cooker Vegan Taco Soup image

A new twist on chicken taco soup both for those vegetarians/vegans out there, or those simply trying to eat less meat. This is a very budget friendly and filling meal that will please even the pickiest eater!

Provided by toxic4brit

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 5h15m

Yield 6

Number Of Ingredients 14

2 (16 ounce) cans three-bean mix, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 onion, diced
1 (6 ounce) can diced green chile peppers
1 green bell pepper, diced
1 (1.25 ounce) package taco seasoning mix
4 cloves garlic, minced
1 (12 fluid ounce) can or bottle beer
½ cup crushed tortilla chips, or to taste
¼ cup chopped green onions, or to taste

Steps:

  • Combine three-bean mix, black beans, pinto beans, corn, tomatoes, tomato sauce, onion, green chile peppers, green bell pepper, taco seasoning, and garlic in a slow cooker. Add beer and give mixture a good stir.
  • Cook on Low until flavors combine, 5 to 9 hours. Serve topped with crushed tortilla chips and green onions.

Nutrition Facts : Calories 396.2 calories, Carbohydrate 72.6 g, Fat 1.9 g, Fiber 18 g, Protein 19.1 g, SaturatedFat 0.4 g, Sodium 2256.7 mg, Sugar 9 g

VEGETARIAN TACO SOUP



Vegetarian Taco Soup image

Make and share this Vegetarian Taco Soup recipe from Food.com.

Provided by Junebug

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18

1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can navy beans
1 (15 ounce) can black-eyed peas or 1 (15 ounce) can purple hull peas
1 (15 ounce) can green beans
1 (15 ounce) can corn
1 small onion, chopped
1 (14 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
2 cups water
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
sour cream
grated cheese
picante sauce or Tabasco sauce
sliced jalapeno
green onion
crushed tortilla chips or Fritos corn chips

Steps:

  • Drain and rinse first six ingredients in a large colander.
  • Put in a crockpot or large pot.
  • Add all other ingredients, stirring to mix well.
  • Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

TACO SOUP WITH BLACK BEANS



Taco Soup with Black Beans image

Taco soup, chili-style with black beans.

Provided by 3zdaddy

Time 6h15m

Yield 6

Number Of Ingredients 11

1 ¼ pounds ground beef
1 large onion, chopped
1 (16 ounce) can diced tomatoes
1 (16 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (8 ounce) can tomato sauce
2 cups water
1 (1 ounce) package taco seasoning
1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
  • Cover and cook on Low until flavors have melded, about 6 hours.

Nutrition Facts : Calories 436.4 calories, Carbohydrate 47.4 g, Cholesterol 58 mg, Fat 16.1 g, Fiber 10.6 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 1872 mg, Sugar 7.6 g

EASY VEGETARIAN BLACK BEAN TORTILLA SOUP



Easy Vegetarian Black Bean Tortilla Soup image

Quick, hearty soup with a bit of a kick. Can be made Vegan by omitting sour cream. Tame the spice down by substituting diced tomatoes for the Ro-Tel. I serve the soup with corn chips, but tri-colored tortilla strips add some visual appeal. I like to leave the black beans whole, but you can make it creamy by mashing the beans.

Provided by eneal1081

Categories     Stocks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 medium yellow onion, diced
2 tablespoons vegetable oil
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can ro-tel diced tomatoes and green chilies
1 (14 ounce) can vegetable broth
1 (15 ounce) can corn
1 teaspoon garlic salt
2 teaspoons chili powder
1/2 teaspoon ground cumin
4 tablespoons sour cream (optional)
1 tablespoon fresh cilantro (optional)

Steps:

  • Sautee onion in vegetable oil until onions turn translucent. Add vegetable broth, Ro-Tel, black beans, corn, garlic salt, chili powder, and cumin. Heat to near boiling. Serve in soup bowl and garnish with 1 tbs. of sour cream and sprinkle of fresh cilantro.

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