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I know I’ve expressed my love for Mexican food many times on my blog.  The crunch…the gooey-ness of the “cheese”…the zest of the limes…the heat of the jalapeno on my tongue…mmmmm. It makes me dance around a sombrero and toss long stemmed roses at old ladies. Seriously, I really love having Mexican. Actually wait, I have to emphasize: I love cooking Mexican food. Not so much ordering.

It’s one of the easiest cuisines to give a vegan makeover, yet sadly, good Mexican food à la vegan is hard to come by.

Perhaps it’s a language barrier, from table to server to chef? Or bad service? Lack of creativity? Who knows.

All I know is that it seems physically impossible to order a bean burrito (hold the beef and cheese) with peppers, onions, salsa, and rice, and have it actually be what I ordered. I’ve been asking myself for years why, no matter how patient I am, how many smiles or kind words I give my server, WHY can’t I get a burrito???? It’s not rocket science people, and it’s not complicated! Just when I think that I’ve managed to nail down a competent restaurant and successfully deliver a simple and concise order of Mexican food…I am only greeted with a hot plate of steaming cheese dripping off a soggy tortilla.

*Sigh* Sometimes ya just can’t win.

So I stay home with my sombrero and make my own. I never let myself down. I can layer ballpark style nachos. I can roll bean and rice burritos. I can stuff fat tacos.

And when I’m lazy, I can simmer a pot of taco soup.

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Taco soup takes all the things I love about Mexican food- the beans and tomatoes and lettuce and avocados…the CRUNCH of it all, and combines it into one large pot of mexi-love. It’s like a pumped up chili, but better.

I sit at home, with my hands holding my fiesta bowl, and I savor it. Who am I kidding…I STUFF MY FACE. Take that restaurant fools!!!

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Vegan Taco Soup

Ingredients:

  • 1 large onion, diced
  • 2-3 cloves of garlic, minced
  • 1 large orange bell pepper, diced
  • 2 Tbsp coconut oil
  • 1/2 C zucchini. diced
  • 1 C frozen corn (or cut straight off the cob!)
  • 15 oz fire roasted diced tomatoes
  • 15 oz tomato sauce
  • 1 C veggie broth
  • 1 C kidney beans
  • 1 C pinto beans
  • 1 tsp cumin powder
  • 2 Tbsp nutritional yeast flakes
  • 2 Tbsp chili powder
  • 1 Tbsp cilantro (or a handful of fresh!)
  • Sea salt and pepper, to taste
  • Toppings, such as shredded lettuce, jalapenos, sliced avocados, and tortilla chips

Directions:

  1. In a large soup pot, saute onions, garlic, and bell peppers in coconut oil for two minutes, or until soft.
  2. Stir in all remaining ingredients (minus the toppings!) and bring to a boil.
  3. Cover, and turn the heat down to a low medium. Allow soup to simmer for 15-20 minutes, until the zucchini is cooked through.
  4. Adjust seasonings if necessary. Turn off heat and ladle into bowls.
  5. Top with lettuce, jalapenos, avocados, and tortilla chips!
Vegan Taco Soup
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 large onion, diced
  2. 2-3 cloves of garlic, minced
  3. 1 large orange bell pepper, diced
  4. 2 Tbsp coconut oil
  5. 1/2 C zucchini. diced
  6. 1 C frozen corn (or cut straight off the cob!)
  7. 15 oz fire roasted diced tomatoes
  8. 15 oz tomato sauce
  9. 1 C veggie broth
  10. 1 C kidney beans
  11. 1 C pinto beans
  12. 1 tsp cumin powder
  13. 2 Tbsp nutritional yeast flakes
  14. 2 Tbsp chili powder
  15. 1 Tbsp cilantro (or a handful of fresh!)
  16. Sea salt and pepper, to taste
  17. Toppings, such as shredded lettuce, jalapenos, sliced avocados, and tortilla chips
Instructions
  1. In a large soup pot, saute onions, garlic, and bell peppers in coconut oil for two minutes, or until soft.
  2. Stir in all remaining ingredients (minus the toppings!) and bring to a boil.
  3. Cover, and turn the heat down to a low medium. Allow soup to simmer for 15-20 minutes, until the zucchini is cooked through.
  4. Adjust seasonings if necessary. Turn off heat and ladle into bowls.
  5. Top with lettuce, jalapenos, avocados, and tortilla chips!
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

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What has been your experience with ordering vegan options at restaurants? Share in the comments below!

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6 comments

Reply

Looks delish!! I think i’ll try this one. And, I completely agree with what you say about trying to order Mexican out. I’ve found too that Mexican restaurants often use lard and pork to flavour the beans. Yikes. :-/
I often make my Mexican at home. This looks great! We’ll have to share Mexican for Vegans recipes some time!!

Reply

LOL- glad I’m not the only one who can’t get a good plate of mexi-food. I was starting to think that I was just having bad luck! I’d love to hear what you make. I’m still raving over the jalapeno coleslaw I had of yours last summer! Sending hugs!

Reply

Hi Randi,
I spent many vacations in Mexico enjoying numerous Mexican dishes and this amazing Vegan Taco Soup sounds like it will become a new favorite. I can’t wait to make this recipe! Thanks for sharing it at the Plant-based Potluck Party. Pinning and sharing this too!

Reply

That’s awesome!! There’s so many things you can do with this recipe- it’s very versatile!

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