Simple Macaroni Taco Soup
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This Simple Macaroni Taco Soup is dairy-free and filled with black beans, soyrizo, a tomato base and macaroni. Ready in 30 minutes!
Cozy, comfy, delicious soup is the name of the game. And this Simple Macaroni Taco Soup fits the bill! A simple combo of veggies, beans and soyrizo in a tomato broth and served up with macaroni and all types of tasty toppings. This soup is ready in 30 minutes which makes for the perfect weeknight dinner!
Step One: Prep the Ingredients
This Simple Macaroni Taco Soup has a super short ingredient list – hello, easy dinner! Here is what you need:
- olive oil
- yellow onion
- garlic
- jalapeño
- taco seasoning
- soyrizo
- corn
- black beans
- crushed tomatoes
- green chiles
- broth
- lime juice
- macaroni
The only dicing that needs to happen is the onion, garlic and jalapeño (and the toppings at the end). Easy peasy!
Step Two: Prep the Soup
Heat the olive oil in a stock pot over medium heat. Add the onion, garlic, jalapeño and taco seasoning. Cook down for 2 minutes, stirring frequently. Add crumbled soyrizo and cook for another 2 minutes.
If you don’t like soyrizo (or don’t have access to it) you can always sub cooked lentils or another vegan sausage. But personally, soyrizo is one of my absolute faves. It adds great flavor and texture to this soup!
Add in the corn, beans, tomatoes, green chiles and broth. Bring to a boil, lower heat and simmer for 10-20 minutes.
Step Three: Cook Pasta & Serve
When it comes to the macaroni, I like to cook mine separately and then add it to each bowl of soup. This will keep the pasta from absorbing the broth. But, if you do decide to cook it directly in the soup, it will still be delicious – it will be more like a chili mac than a soup.
Right before serving, add some lime juice to the soup and then ladle it into bowls. Spoon some macaroni into each bowl, and now the best part…toppings.
There are so many options for toppings, but here are some of my faves: avocado, cilantro, green onion, non-dairy yogurt, hot sauce, lime wedges and tortilla chips.
When it comes to this soup, there are just so many good things to say. It is hearty, delicious, quick, easy, satisfying…I think you get what I’m saying. And it can be frozen – perfect for easy lunches!
Need more recipe inspo? Check these out:
Simple Macaroni Taco Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 jalapeño diced, optional
- 1 packet taco seasoning
- 6 ounces soyrizo crumbled
- 1 cup corn I used frozen
- 2 15-ounce cans black beans drained and rinsed
- 1 28-ounce can crushed tomatoes I used fire roasted
- 1 4-ounce can green chiles
- 3 cups broth I used vegan chicken broth
- 1 lime juiced
- 8 ounces macaroni dry
- green onion, avocado, cilantro, yogurt, hot sauce, chips, lime wedges optional, for serving
Equipment
Instructions
- Heat the olive oil in a stock pot over medium heat. Add the onion, garlic, jalapeño and taco seasoning. Cook down for 2 minutes, stirring frequently. Add the soyrizo and cook for another 2 minutes.
- Add in the corn, beans, tomatoes, green chiles and broth. Bring to a boil, lower heat and simmer for 10-20 minutes. Add lime juice right before serving.
- Meanwhile, bring a pot of water to a boil. Add the macaroni and cook according to the package instructions. Drain and set aside.
- To serve, ladle the hot soup into bowls and add some macaroni. Add any of the optional toppings and enjoy.
Video
Notes
- I like to cook the macaroni separately so that it doesn’t absorb the broth in the soup.
- TO FREEZE: let the soup and macaroni cool completely. Transfer to freezer-safe containers and keep in the freezer for up to 3 months.
Another AMAZING recipe!! And so easy! Thank you!
Thanks Tracy!!!
So good!!!!! This is the best winter comfort meal 🙂
What could I use instead of the soyrizo? My vegan doesn’t eat soy. I’m thinking mushrooms but I know there is no protein there.
You could use some seasoned cooked lentils!
haven’t tried it yet, but noticed you have avocado in all the photos but no avo in the ingredients or directions