Vegetarian Taco Soup

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Vegetarian Taco Soup

Prep Time7 mins
Cook Time20 mins
Course: Soup
Diet: Gluten Free, Low Calorie, Dairy Free, Vegan, Vegetarian
Main Protein: Vegetarian
Cooking Method: Stovetop
Servings: 6
Calories: 264kcal


  • 14 oz. kidney beans rinsed and drained
  • 14 oz. white kidney beans rinsed and drained
  • 28 oz. diced tomatoes
  • 12 oz. kernel corn
  • 1/2 onion chopped
  • 14 oz. tomato sauce
  • 4 oz. diced chilies
  • 2 Tbsp. taco seasoning
  • 1 1/2 cups water
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly instructions:

  • Put all the ingredients in a large resealable bag. (If using smaller bags or containers, mix the ingredients in a giant bowl and divide evenly among bags or containers.)
  • Squish to combine. Remove excess air, seal, and freeze.

Cooking instructions:

  • Thaw.
  • Simmer soup in a large pot on the stovetop for 20 minutes or heat in the microwave.
  • Top with your choice of toppings.


Serving suggestion: Top with any combination of cilantro, diced avocado, tortilla chips, sour cream, and shredded cheese.
Some of my kids prefer to eat this by scooping it up with tortilla chips (blue corn chips are a particular favourite!) rather than using a spoon.


Calories: 264kcal | Carbohydrates: 51g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 857mg | Potassium: 1117mg | Fiber: 13g | Sugar: 8g | Vitamin A: 926IU | Vitamin C: 24mg | Calcium: 102mg | Iron: 6mg