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Tasty Meatless Taco Soup Recipe

Tasty Meatless Taco Soup Recipe
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★★★★★

5.2 from 18 reviews

This Tasty Meatless Taco Soup is a hearty, flavorful, and nutritious vegetarian dish made with a vibrant blend of vegetables, black beans, and classic taco seasonings. Perfect for a quick and healthy meal, it can be easily prepared in an Instant Pot, making it both convenient and delicious. This comforting soup is perfect for taco night or any time you crave a warming southwestern-inspired meal.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can Muir Glen organic diced tomatoes (14.5 oz)
  • 1 can black beans, rinsed and drained (about 1.25 cups)
  • 1.5 cups frozen corn

Vegetables & Peppers

  • 1 cup red bell pepper, diced
  • 1 cup green bell pepper, diced
  • 1 jalapeno, finely diced (adjust to taste)

Seasonings & Liquids

  • 3 tablespoons taco seasoning
  • 1/2 teaspoon salt (adjust to taste)
  • 2.5 cups vegetable broth

Garnishes (Optional)

  • 1/4 cup cilantro leaves, chopped
  • Avocado, sliced or cut into small pieces
  • Cheddar cheese, shredded
  • Sour cream
  • Tortilla chips
  • Red onion, diced
  • Jalapeno, sliced
  • Lime wedges

Instructions

  1. Sauté the Aromatics: Begin by setting your Instant Pot to the sauté function. Add 1 tablespoon of olive oil to the pot. Once the oil is hot, add 1 cup of diced yellow onion and 3 minced cloves of garlic. Sauté them until the onions become translucent and fragrant, which usually takes about 3-4 minutes.
  2. Add Vegetables and Beans: Pour in 1 can (14.5 oz) of diced tomatoes, including their juices. Add 1.25 cups of rinsed and drained black beans and 1.5 cups of frozen corn to the mixture, stirring to combine everything well.
  3. Incorporate Peppers and Jalapeno: Next, add 1 cup of diced red bell pepper and 1 cup of diced green bell pepper. Finely dice 1 jalapeno and add it to the pot, adjusting the amount according to your heat preference. Stir to mix all the ingredients thoroughly.
  4. Season and Add Broth: Sprinkle in 3 tablespoons of taco seasoning and ½ teaspoon of salt, adjusting the seasoning to suit your taste. Finish by pouring in 2.5 cups of vegetable broth, stirring well to ensure the liquid covers all the ingredients.
  5. Pressure Cook the Soup: Close the lid of the Instant Pot, ensuring the valve is set to the sealing position. Set the pot to pressure cook on high for 6 minutes. Once the cooking time is complete, carefully release the pressure using the quick-release method.
  6. Garnish and Serve: After the pressure is fully released, open the lid of the Instant Pot. Your soup is now ready to serve. Garnish with freshly chopped cilantro, sliced avocado, jalapenos, and a squeeze of lime juice for added flavor. Enjoy your flavorful and hearty Instant Pot soup!

Notes

  • You can adjust the jalapeno quantity based on your heat preference or omit it for a milder soup.
  • For a vegan version, omit cheese and sour cream or use plant-based alternatives.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Add tortilla chips just before serving to maintain their crunch.
  • Feel free to add other vegetables like zucchini or carrots for extra nutrition and texture.

Nutrition

Keywords: meatless taco soup, vegetarian taco soup, Instant Pot soup, black bean soup, healthy taco soup, easy soup recipe

Find it online: https://yumwithmia.com/tasty-meatless-taco-soup-recipe/