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Vegetarian Taco Soup

Vegetarian taco soup simmers black beans, pinto beans, corn, and tomatoes with warming spices in a Dutch oven. A squeeze of lime stirred in at the end adds a bright finish to this hearty soup.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 bell pepper medium, diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1.5 cups corn kernels drained if canned
  • 4 cups low-sodium vegetable broth
  • 1 tbsp lime juice

Equipment

  • 1 5-quart Dutch oven or soup pot

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven or soup pot over medium heat. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Stir in the garlic, chili powder, cumin, oregano, salt, and black pepper and cook for 30 seconds, until fragrant.
  3. Add the diced tomatoes, tomatoes with green chiles, black beans, pinto beans, corn, and vegetable broth.
  4. Bring the soup to a boil over medium-high heat.
  5. Reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally.
  6. Remove the pot from the heat.
  7. Stir in the lime juice.

Notes

For the brightest flavor, stir in the lime juice after removing the pot from the heat. Refrigerate leftovers for up to 4 days; this soup freezes well for up to 3 months.