WFPB Taco Soup (Vegan, Oil-Free, GF)

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Hey babes,

So, in case you find this surprising, let me fill you in on a secret about some portions of Texas, particularly mine: it gets cold as the lowest ring of Hell in the winter. Get that famous Texas wind whipping 5 degree temperatures across the plains, and we’re all wrapped in Carharts and rage for a couple of months.

Thankfully, we also live immersed in Mexican culture and cuisine, which gives us many delicious remedies for warming the body proximodistal-style (for those who aren’t muscling their way through pre-nursing, that means from the inside out).

Yeah, like that. Welcome to the SW USA.

So this very morning, as I prepped my tofu bowl and washed dishes and made breakfast for my kids, I found myself with a gnawing impulse: must make soup. So I started entertaining my incessant soup call, and did a mental checklist of all the ingredients I had. Slightly wrinkled cherry tomatoes. Pinto beans, Blacks beans. Fresh vegetable broth. Corn on the cob. A wealth of peppers in my freezer. Leftover taco “meat” from Taco Tuesday. There was only one answer: taco soup.

When I was a kid, I thought tacos meant meat and cheese, and maybe some sour cream and tortilla strips and corn if I was feeling fancy. But now, beans, vegetables, spicy peppers, and more are all on the table. So I took everything I love in Mexican food )within reason) and threw it into my Instant pot, set that bad boy on low, and ran with it.

While I love all beans, pinto and black beans are especially popular in Tex-Mex, so I stuck with those. Because I am exceptionally cheap and don’t like conserving pantry space for cans of beans, I like to make all mine from scratch, but it really is easy if you’re interested. Hatch-chilis (aka, roasted summer Anaheim peppers) are also class favorites, along with the Texan trifecta of corn, bell peppers and onions. Pair that with some tomatoes, broth, and seasoning, and you have a crowd-pleasing bowl of perfection! And if you really need the notes of meat-eating past, TVP or “beef” crumbles are there to accommodate (always a crowd-pleaser with my kids and omnivorous friends).

All that being said, take a look, adapt at your will (don’t worry, I’m not a jealous lover- spread our secrets). Top with nothing, or maybe some avocado, sour cream, salsa, tortilla chips, cheese, lime juice, etc. Let me know- how did you make it work? What’s your favorite combination of flavors?

WFPB Taco Soup
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WFPB Taco Soup

Recipe by MonicaDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

6

hours 

30

minutes

Ingredients

  • 2 cups or 1 can black beans, drained and rinsed

  • 2 cups or 1 can pinto beans, drained and rinsed

  • (Optional) 1 cup rehydrated TVP or meatless ground ‘beef‘

  • 1/2 cup red onion, diced

  • 1/2 cup bell pepper, diced

  • 1 1/2 cups fresh diced tomatoes or 1 (14.5 ounce) can petite diced tomatoes, drained

  • 1 cup frozen sweet corn

  • 1 (8 ounce) can tomato sauce

  • 28 ounces vegetable broth

  • 2 Tablespoons taco seasoning

  • 1/2 cup diced jalapenos or hatch chilis

  • 1 Tablespoon chili powder

  • 1 tsp salt

  • 1 Tablespoon white vinegar

  • 1 Tablespoons cornstarch + 2 Tablespoons water

Directions

  • Throw everything except the cornstarch mixture into a crockpot or Instant pot.
  • Cook on low for 4-6 hours.
  • Add cornstarch slurry.
  • Cook for additional 30 minutes.
  • Serve!