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Whenever I’m craving something both hearty and vibrant, I turn to my vegan taco soup recipe #154. There’s something comforting about the way sautéed onions and garlic fill the kitchen, mingling with spices and savory vege-burger. Each ingredient adds a layer of warmth and depth, especially after a gentle simmer. If you’re curious about how I bring all these flavors together, you’ll want to see how I build this soup from scratch.
Ingredients
- 1 tablespoon olive oil
- 1 (19-ounce) can vege-burger vegetarian ground beef (your favorite brand of vegan crumbles—yep, the “mystery meat” of the veggie world)
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (28-ounce) can whole tomatoes, undrained and chopped
- 2 (16-ounce) cans red kidney beans
- 1 (15-ounce) can tomato sauce
- 1 (10 1/2-ounce) can vegetable broth
- 2 (4 1/2-ounce) cans chopped green chilies, drained
- 3 tablespoons chopped jalapeño peppers (optional, for those who think sweat is a flavor)
- 1 1/2 cups water
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup chopped fresh cilantro
- 2 cups corn chips (or, let’s be real, just grab the bag and try to stop yourself)
Now, a little ingredient talk. The vegan “ground beef” is the star here—choose a brand with flavor you enjoy, because it’s carrying a lot of taco weight. Same goes for the taco seasoning. Some are spicy, some are mild, and some taste like the packet fell in a campfire. Want more heat? Toss in those jalapeños, but maybe keep a glass of almond milk handy. Kidney beans are classic, but if you’re a rebel, swap in black beans or pintos. The canned tomatoes—crush them with your hands for rustic vibes, or chop like a civilized soup chef. The cilantro? Essential for that fresh, herby kick, unless you’re in the “cilantro tastes like soap” club, in which case, just pretend it’s parsley and move on. And corn chips—never let anyone judge how many you use. The only wrong answer is “none.”
Steps
- Grab a big stock pot—no judgment if it’s a little stained from chili night. Add 1 tablespoon olive oil and set it over medium heat. Consider keeping a commercial cheese sauce warmer on hand if you plan to serve large batches at gatherings. Many home cooks also appreciate the consistent results from a premium toaster oven when finishing or reheating small portions.
- Toss in 1 (19-ounce) can of vege-burger vegetarian ground beef. Don’t be shy with it—it’s the star of the show.
- Add 1 large onion, chopped, and 2 big garlic cloves, minced. Stir it all up, and let everything get cozy. Watch for the onion to turn soft and look kind of see-through.
- Sprinkle in 1 (1 1/4-ounce) package of taco seasoning mix. Stir well. Seriously, don’t walk away—those crumbles love sticking to the pot like toddlers to new toys.
- Time for tomatoes: dump in 1 (28-ounce) can whole tomatoes, undrained. Either squish them with your hands for rustic vibes (messy, but fun), or chop them up for a tidier feel.
- Pour in 2 (16-ounce) cans of red kidney beans, but maybe give them a quick rinse first. Unless you’re living dangerously.
- Add 1 (15-ounce) can tomato sauce to up the tomato game, plus 1 (10 1/2-ounce) can vegetable broth. It’s a soup, after all.
- Stir in 2 (4 1/2-ounce) cans chopped green chilies, drained. If you like things with a kick, toss in 3 tablespoons chopped jalapeño peppers—just don’t rub your eyes after.
- Pour in 1 1/2 cups water, 1 teaspoon salt, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Give it all a good stir. This is the moment it starts smelling like dinner.
- Turn up the heat and bring the whole pot to a boil. Then lower the heat and let it simmer for about 30 minutes. Stir every now and then, mostly so you can smell it and feel like a chef.
- When it’s ready, grab your favorite bowls. Ladle in the soup, and top with 1 cup chopped fresh cilantro. Unless cilantro tastes like sadness to you, then, you know, skip it.
- Serve with corn chips—2 cups, or let’s be real, just dump in as many as your heart tells you. Dip, crunch, repeat. Try not to eat the whole pot in one sitting, but no promises.
Dutch ovens make an excellent option for simmering soups like this one because of their even heat distribution, which helps flavors meld together.
Cooking Tips
Once you’ve got your soup simmering away, I’ve learned a few tricks to make it taste even better. For taco soup #154 – the vegan version, I always sauté the onions until golden for extra sweetness. Stir often, since vege-burger crumbles stick easily. Taste as you go—sometimes the jalapeños need adjusting. Right before serving, I toss in fresh cilantro for a burst of flavor.
Final Thoughts
How satisfying is it to watch a simple list of pantry staples transform into a hearty, flavor-packed meal? Every time I ladle this vegan taco soup into bowls, I’m reminded how easy comfort food can be. I love scooping up the bold, spicy broth with corn chips—each bite feels like a celebration. Try it once, and I bet you’ll crave it often, too.