Taco Soup Recipe

Recipe from Kate Logan
Taco Soup Recipe
Cooking time: 1 h. 40 min
Servings 4
Vegetarian cuisine can and should be delicious, hearty and varied, even though there is no meat. The dish is stored in the refrigerator for up to 1 week and will only become tastier day by day. We advise you not to waste time and try this recipe for Mexican famous taco soup for vegetarians and see for yourself.


  • Cold water
    36 fl.oz.
  • Red beans
    8 tbsp.
  • Canned corn
    4 tbsp.
  • Canned tomatoes in their juice
    8 tbsp.
  • Red onion
    4 pcs.
  • Lime
    4 pcs.
  • Cilantro
    8 leaves
  • Clove garlic
    4 pcs.
  • Salt, pepper, spices
    to taste
  • Olive oil
    4 tbsp.

Nutrition facts per serving

  • Calories

    265.5 kcal

  • Protein

    63.1 g

  • Fat

    73.4 g

  • Carbohydrates

    32.4 g


  • Soak the beans in a cold water for 8 hours. Afterwards, rinse them with clean cold water. And transfer them to a paper towel. Allow them to dry.


  • Wash and dice the bell peppers and tomatoes. Drain the liquid from the canned ingredients. Wash, peel and slice the red onion. In a pre-greased with vegetable oil pot, fry it until golden-brown.

  • Pour water in a pot and add beans. Simmer for an hour. Then add chopped tomatoes, hot pepper, canned corn and chopped bell pepper.

  • Season with  any spices to your tasteSimmer the soup for 10 more minutes.

  • At the end, add few drops of the lime juice (you can buy a lime or it's juice in a store), chopped cilantro and squeezed garlic. Boil the soup for 1 more minute.


  • To prevent the dish from being too spicy, dilute it with oil during the cooking time.

  • Serve with nacho chips, croutons or tortillas. You can also chop an avocado and use it to decorate the dish.

  • Use any kind of beans if you can't find red ones in the store.

  • Serve with sour cream, in case the soup is too spicy.

Bon Appetit!

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