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Vegan Taco Soup

Vegan Taco Soup

When cold wintry weather calls for a hearty, warming soup, this is the one to reach for! My Vegan Taco Soup combines everything you could need or want: it’s healthy (beans and peppers and onions, oh my!), it’s easy (you can even make it in the slow cooker if you want), and most of all, it’s delicious. And you can make it as decadent as you want! I added some Daiya to mine, but you could also go with avocado or sour cream, or whatever you might usually put on your handheld tacos. How about some jalapenos?

Vegan Taco Soup

Side note: Did any of you ever watch Trailer Park Boys? I’ve seen every episode (although not in years) including the movie and all the specials. I even bought the extra special version of the movie that came with its own Conky finger puppet! What does any of this have to do with my soup? I’m physically incapable of pronouncing jalapeno the right way anymore, at least in my head. In my head it always comes out the way Ricky says it, with a hard “j”, like “jalopy”.

I should maybe be embarrassed to admit all that, but I have a wonky sense of humor and oh lordy does that show make me laugh! Okay, fine, back to this yummy, gooey, spicy soup?

Vegan Taco Soup

Oh! And check out this beautiful bowl my sweet bestie Jamie brought back from her recent vacay in Old Mexico, it’s handpainted and I just love it! All my souvenirs were plates and bowls and all are wonderfully bloggable. Does that girl know me or what?

Vegan Taco Soup


Vegan Taco Soup

Vegan Taco Soup (makes 4-6 servings)

If you want to make this in a slow cooker, prep the veggies and mix everything together in there and cook on high for about 4 hours. Leave out the final cup of hot water until it’s done and you’ve checked the consistency.


  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 1 package Gimme Lean hamburger (or your vegan crumble of choice… or just replace with an extra can of beans!)
  • 2 15oz cans diced tomatoes
  • 1 15oz can black beans, rinsed and drained
  • 1 15oz can hot chili beans (don’t rinse or drain!)
  • 1 cup sweet corn (frozen or canned)
  • 1 smallish jalapeno, diced (plus more for topping if desired)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • Vegan cheese shreds (I used Daiya cheddar)
  • Tortilla chips
  • Avocado, green onions and/or sour cream for topping


Water saute the peppers and onions for 2-3 minutes in a large stock or soup pot, then crumble in the Gimme Lean. Use a wooden spoon to break it down into little bits. Increase heat and stir in the tomatoes, beans, corn, jalapenos, seasoning and 2 cups of water. Simmer covered for 30 minutes, stirring occasionally. You can let it simmer for longer if you want to, you’ll just need to add a bit more water.

When you’re ready to serve, you might want to stir in an additional cup of hot water. It just depends on the consistency you’re going for. If you’re using cheese, sprinkle it over the top now, and give it another minute or two (covered) to let it melt.

To plate, line the bottom of your bowls with chips, and cover with the soup. Top with avocado, sour cream or green onions… all work perfectly!


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{ 14 comments… add one }
  • Heather October 23, 2013, 10:29 am

    OMG LOVE trailer park boys – Bubbles is my absolute favorite (Justin does a spot on impersonation!), we have also watched all of the episodes and specials/Movies- I am a little jealy of your conky finger puppet!

    I also love this soup , its even better that it can be made in the crockpot- give me a side of beer bread or corn bread and I would be heaven!

    • Barb October 23, 2013, 10:31 am

      I should’ve known that out of all people YOU would be most likely to have also seen that show! Bubbles is awesome… I love his little backyard shed/house full of kittycats!

  • Mandie October 23, 2013, 10:32 am

    This looks great! It’s very thick, almost like chilie?

    • Barb October 23, 2013, 10:33 am

      How funny, I was just discussing that with a friend 🙂 It’s thicker in the pictures, to make it more photogenic. When I actually served and ate it, it was much more like a soup. Still thick though!

  • Jamie October 23, 2013, 3:17 pm

    Yum! Yum! Thanks for the shout-out! I will be trying the slow-cooker method. My mom used to always make crock-pot meals, and I haven’t tried any since being vegan. This sounds so great on a cold, snowy day. Will let ya know how it turns out for me! Xoxo

    • Barb November 6, 2013, 10:25 am

      This is wonderful as a crock pot meal!

  • Robyn B | Modern Day Missus October 23, 2013, 10:24 pm

    Oh my – I think I could eat Mexican food for breakfast, lunch and dinner! This looks delicious.

    Robyn xx

    • Barb November 6, 2013, 10:25 am

      I completely agree, and I’m glad I’m not the only one 🙂

  • Nathalie November 27, 2013, 8:48 pm

    Would love to make your recipe but cannot find hot chili beans (we live in the Middle East in Dubai). Any good substitution? Thanks!!

    • Barb November 30, 2013, 5:14 pm

      You could use any beans, and maybe add a little extra chili powder to make up for it!

  • Sam July 12, 2016, 10:00 am

    How long are leftovers good for?

    • Barb July 13, 2016, 1:07 pm

      I’d say at least 3-4 days sealed well in the fridge- although I’m one of those crazy people who will eat leftovers until they go moldy, haha!

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