Vegetarian Black Bean Taco Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, seeded and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro and avocado for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, bell pepper, and jalapeño, cooking until fragrant, about 2 minutes.
3. 3 Add black beans, kidney beans, corn, diced tomatoes, and vegetable broth.
4. 4 Season with chili powder, cumin, smoked paprika, salt, and pepper.
5. 5 Bring to a boil, then reduce heat and simmer for 20 minutes.
6. 6 Serve hot, garnished with cilantro and avocado slices.

Equipment

• Large pot
• Wooden spoon
• Cutting board and knife

Variations

• Add diced zucchini or spinach for extra veggies.
• Stir in cooked quinoa or brown rice for a heartier meal.

Substitutions

• Use canned diced green chilies in place of jalapeño for a different heat profile.
• Substitute vegetable broth with water and add an extra bouillon cube.

Pairings

• Pairs well with a crisp salad.
• A side of Mexican rice complements the flavors beautifully.

Nutrition

Tips

• For extra spice, add a dash of hot sauce.
• If you like a thinner soup, add an extra cup of broth.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with warm tortilla chips or cornbread.
• Top with shredded cheese, sour cream, or a squeeze of lime.

FAQ