Vegetarian Taco Soup

Preparation 10 mins Cook Time 30 mins Serves 12     adjust servings


  • 1 1/2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves of garlic, minced
  • 1/4 cup chopped jalapeno
  • dash of sea salt and pepper to taste
  • 5 cups vegetable stock
  • 1/3 cup taco seasoning
  • 2 cans of 14.5 oz. fire roasted diced tomatoes
  • 2 cups of frozen whole kernel corn
  • 2 cans of 15 oz. black beans, rinsed and drained
  • 1/4 cup tomato paste
  • Optional garnishes: sliced red onions, sour cream, sliced avocado, sliced jalapeno,lime wedges,and tortilla chips.


  1. Heat large stock pot or dutch oven over medium heat.
  2. Add olive oil, and then add in onions, garlic and chopped jalapeno and salt and pepper. Saute until onions are translucent, about 1 and a half minutes.
  3. Stir in remaining ingredients, bring to boil, reduce heat to low and simmer 25 to 30 minutes
  4. Taste and adjust seasoning as needed.
  5. Garnish and serve with a squeeze of lime and tortilla chips.


© 2015 The Whole Serving. All rights reserved.