This 3 Bean Taco Soup is a hearty vegan meal - filled with soyrizo, 3 beans, salsa and taco seasoning. Top it off with fresh cilantro and spicy peppers!
The best kinds of meals are the ones you can throw together in less than 30 minutes AND in one pot! And this soup hits the mark. It is hearty, quick and tasty - will easily become a regular meal on your dinner rotation.
I love this soup because it has all of my favorite flavors in one bowl. Plus it is super filling and healthy.
You can adapt this soup in lots of different ways:
- add bell peppers
- swap out the types of beans you use
- add some fresh greens
- make it spicy with extra hot sauce
Lots of different options here.
As with most of my soup recipes, I used my favorite vegan bouillon. You can find it at Whole Foods or online here. I definitely recommend not swapping this out for anything else - I think it gives the soup a flavor kick. A necessity in my opinion.
To finish off your soup, top your bowl with some fresh cilantro or spicy peppers. You could even add a splash of lime juice, avocado slices or tortilla chips. Whatever you have on hand.
More of a visual person? Check out the video of how to make this 3 Bean Taco Soup:
3 Bean Taco Soup
Ingredients
- 2 tablespoon olive oil
- 1 red onion diced
- 1 jalapeño diced
- 1 packet taco seasoning
- 6 oz soyrizo
- 2 cloves garlic diced
- 4 cups water
- 1 tablespoon Better Than Bouillon No Chicken Base*
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can red kidney beans drained and rinsed
- 1 15-ounce can pinto beans drained and rinsed
- ½ cup chunky salsa
- cilantro, lime juice, peppers, tortilla chips for topping
Instructions
- Heat olive oil in a pot over medium heat. Add onion, jalapeño and taco seasoning to the pot and sauté until onions become tender (approx. 8 minutes).
- Add soyrizo and garlic to the pot and break apart with a wooden spoon. Cook for an additional 3 minutes.
- Add water, bouillon, beans and salsa to the pot. Stir to combine and bring to a boil. Simmer for 10 minutes.
- Serve soup with optional toppings.
Video
Notes
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Jessica B.
Easy, quick, lots of flavor.
Jen
Any experience with freezing this recipe?
I'm the only vegan in the house so I try to freeze half of recipes like this to have for later.
Thanks!
Rene
Hi Jen, you can definitely freeze this. Just be sure to let it cool completely before freezing!
Jenny
This soup is so easy and so yummy. Also very versatile. I added some extra enchilada sauce I had and put a little pepperjack cheese and tortilla chips on top. Could have added a little lime juice but I forgot. Didnt have cilantro but it was good without it. Will definitely make this again and play around with additions and toppings.
Rene
Yay! And I agree, the toppings are the best part - so many options!
Stephanie
So good, quick and easy! Made this for dinner tonight, garnished it with avocado, red onion, vegan cheddar and homemade tortilla strips. Will definitely be making this again.
Rene
Yum! Those sound like tasty toppings. 🙂
Kara
Would this still be good without the. Soyrizo ?
Rene
Definitely! It just adds another layer of flavor and some texture, but you could totally omit it if you want.
Susan
This soup is fantastic. My first experience with soyrizo! I made this with my homemade veg broth, but would like to know which veg broth you buy? The link isn't working. I'm trying to cut down on salt, which is challenging sometimes!
Rose
She's has Better than Bouillon vegan chicken flavor listed in the recipe. I've had it, and it is *incredibly* salty. The amount listed would have 2010mg sodium, which is around 335mg per serving.
Rene
You can always use more water and less bouillon if you are cutting back on salt OR switch the bouillon for a low sodium broth 🙂
Julie
This recipe is a keeper. I added zucchini, squash, and roasted red peppers to this recipe. Instead of water, I used veggie broth. I added regular salsa by mistake instead of chunky which it turned out fine For additional toppings I added a little cilantro paste and avocado. Great easy weeknight meal. Perfect year round flavorful soup to make. Thanks so much for sharing this recipe!
Rene
Hi Julie - so glad you liked it and love all of your additions! I'm pretty sure I saw your creation on Insta - thanks for sharing 😉