An easy vegan Lentil Taco Soup recipe with black beans! A protein-rich meal that everyone can customize with their own favorite taco toppings. (Vegan, gluten-free, oil-free.)
This black bean + lentil vegan taco soup recipe is easy to make and so cozy and satisfying.
It is a great source of plant-based nutrients and is also high in protein and fiber. (Each serving has about 17 grams protein!)
Plus everyone can customize theirs with their own favorite taco toppings before serving.
So it is a fun family-friendly meal that works great for kids and crowds.
Ingredients for Taco Bean Soup
For this recipe you will simmer in a large pot:
- Yellow onion: Or white onion or sweet onion works great too.
- Fresh garlic cloves: Or substitute dried garlic powder if desired.
- Green lentils or brown lentils: I like the earthy taste of green or brown lentils with this recipe. I have not tried black lentils or red lentils, but those could probably work too.
- Diced tomatoes: Either use canned regular tomatoes or try fire-roasted for more flavor.
- Black beans: I like black beans best in this recipe, but you can substitute with pinto beans or red kidney beans if you'd prefer.
- Sweet corn: Either fresh, canned corn, frozen corn, or fire-roasted.
- Vegetable broth: Be sure to use low sodium if desired.
- Taco seasoning: I use my homemade taco seasoning blend with flavorful spices like chili powder, ground cumin, oregano, and more.
Tip: Bell pepper or poblano pepper are also great additions!
Customizing
Make it spicy: Add jalapeno, cayenne pepper, medium diced green chiles, chipotle in adobo sauce. Or simply top with your favorite hot sauce before serving.
Make it "meaty": Add your favorite vegan ground beef crumbles in place of either the lentils or black beans. (Or simply reduce lentils to make room.) I suggest cooking these separately according to package instructions. Then stir into the pot towards the end of cooking time.
Serving
Serve as is, or garnish your bowl with any desired toppings. A few ideas include:
- Diced avocado or guacamole
- Fresh cilantro
- Hot sauce
- Crumbled tortilla chips
- Vegan cheese shreds (cheddar cheese)
- Vegan sour cream
- Squeeze of fresh lime juice
Storing
Store leftovers in an airtight container in the refrigerator. We find they keep for about 4-5 days. It's a great option for meal prep as well.
Freezing: I have not tried this as a freezer meal, but I'm guessing it'd work great. Be sure to let it cool completely before placing in the freezer. Then enjoy within 1-2 months.
For more inspiration, also browse all easy vegan dinner recipes.
Black Bean Lentil Taco Soup
Ingredients
- 1 yellow onion
- 3 cloves garlic
- 1 cup green/brown lentils (uncooked)
- 15 oz. can diced tomatoes (or fire-roasted, petite diced, etc.)
- 15 oz. can black beans
- 1 cup sweet corn (I use organic frozen)
- 4 cups vegetable broth
- 3 Tbsp. taco seasoning
Optional toppings:
- Cilantro, fresh tomato, avocado, tortilla strips, vegan cheese shreds, green onion, hot sauce
Instructions
- Dice onion.
- In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
- Meanwhile, mince garlic and make the taco seasoning.
- When onion is translucent, add garlic and 3 Tbsp. taco seasoning. Sauté 1 minute.
- Add 4 cups broth and tomatoes with juice. Bring to a light boil.
- Rinse lentils and add to stockpot. Once lightly boiling, reduce heat, cover, and simmer for 30 minutes or until lentils are tender. (Add more broth/water if desired.)
- Rinse and drain black beans. Stir in black beans and corn during last few minutes of cooking.
- Serve with any desired toppings.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Natalie
Have made this several times and it's delicious! Super yummy and so healthy.
Kaitlin
That's great to hear! So glad you've been enjoying it!
Rachel
I just made this topped with pepitas instead of avocado since I’m allergic. Love this soup. The recipe is a keeper.
Kaitlin
Hi Rachel! What a great idea adding pepitas on top! So glad you enjoyed it. Thanks for sharing your kind and helpful feedback!
Kristi
With the rising prices at the grocery stores, I’ve been experimenting with meat substitutes and this one is by far my FAVORITE recipe!!! I’ve made it several time but now I double it and freeze in plastic 16 oz containers. It freezes BEAUTIFULLY!!! Now I just grab a container straight from the freezer to take with me to work, put it in my small 1 quart crock pot in my office and have a hot, delicious meal at my desk! Saves me money all around!!
Kaitlin
Hello, Kristi! Oh I'm so happy you're enjoying this soup! And great to hear it's freezing well for your work meals too. Thank you so much for sharing your kind and thoughtful feedback - it's very appreciated. Have a beautiful week!
Sarah
I really liked this taco soup recipe. It is tasty and easy. I made this in my Instant pot by sautéing the onions and then adding the garlic and taco seasoning for a minute or two. Then added all the other ingredients and closed the lid and set it to chili/bean setting, which was 30 minutes on high. I let the pressure reduce naturally. It was wonderful without any added toppings.
Kaitlin
Awesome, Sarah! Glad this worked out for you in the Instant Pot. Thanks so much for sharing your kind & helpful feedback!
Katie
Really tasty and easy to make! Topped ours with vegan sour cream and hot sauce. Leftovers are delicious too.
Kaitlin
Awesome. Thank you for sharing!
Jill
Just made this for my first lentil recipe. It is delicious!! Very easy to make too. Thank you for sharing!
Kaitlin
So wonderful to hear that Jill! Glad you gave it a try and enjoyed. Thank you so much for sharing your kind feedback!
Danielle
Thank you so much for the great recipe! Was a huge hit with the entire family. I added vegan sour cream, spring onions, avocado and Tostitos topper. Really tasty. Will definitely make again.
Kaitlin McGinn
Hey Danielle! Great to hear you & your family enjoyed this one - those toppings sound perfect! (And thanks for sharing your beautiful photo on Pinterest too - very appreciated!)
Maddison Rutherford
Had all the ingredients in my pantry! Wonderful recipe, thank you
Kaitlin McGinn
Love when that happens. So glad you gave it a try and enjoyed, Maddison! Appreciate the kind feedback & recipe rating - thank you!
Meg
My family of six loved this recipe! We added the cayenne pepper which gave it some heat but not to spicy! Lentils... so delicious. We also added 1 can of rotel with a 1/2 cut tomato. Green pepper and pinto beans with the black beans and corn. I added about 4 more cups of vegetable broth. Then garnished with tomato, avocado and cilantro! Thank you for sharing this recipe for those of GF and vegetarian!
Kaitlin McGinn
Hey Meg! Fun to hear you all enjoyed this - I love your adaptions! Thanks so much for sharing.
Jessica
Great recipe! I used two 10 oz cans of rotel instead of diced tomatoes and added in 2 sliced corn tortillas prior to cooking for 30 minutes. I also used vegan chicken better than bouillon and ended up adding in another cup of broth at the end. Turned out great! Spicy but that’s how we like it at my house. I topped with lime juice, crushed tortilla chips and a dollop of sour cream. Will definitely be making again!
Kaitlin McGinn
Hi Jessica! Fantastic to hear that & I love your adaptions. Thanks for giving it a try!
Debee De forest
Can I make in a Slow Cooker? I am excited to try your recipes! Thank you!
Kaitlin McGinn
Hi there! I haven't tried this recipe in a slow cooker, but I suspect it would do quite well! Would love to hear if you give it a go.
TaLena
Good morning! Could this recipe be made in a Crock-Pot? I really want to try this recipe, but it's my 1st time cooking with lentils. We are working on switching to a plant based diet. Thanks
Kaitlin McGinn
Hi! I haven't tried that yet, but I think it'd make a wonderful crock-pot meal! Would love to hear if you give it a go.
Leanne
I made it and did not have corn but added mushroom peppers and topped with cheese and avocado. My vegan son loved it with a splash of Franks hot sauce.
Kaitlin McGinn
Glad your son enjoyed this, Leanne! Thanks for the kind feedback.
Theresa Radzinsky
My husband and I are huge lentil fans. We rated this recipe a 10 out of 10! My husband is not fond of cumin so I reduced the taco seasoning to 2 tablespoons followed the rest of the recipe to a T garnished with the tomatoes cucumber cilantro and then a dollop of sour cream on top the perfect meal.
Kaitlin McGinn
Hi Theresa! Wonderful to hear you both enjoyed! Love all your beautiful garnishes. Thanks so much for the kind feedback - very appreciated!
Kate
I made this today and it was AMAZING. I had a can of cooked lentils already, so I used those instead of uncooked. Worked fine and cut down on cooking time! 35 minutes including clean-up!
10/10 recipe that will be added to my arsenal of quick, taste and healthy dinners!
Kaitlin McGinn
Hi Kate! Perfect - what a smart way to cut down the cook time! Thrilled to hear you enjoyed it. Thanks so much for taking the time to leave such a sweet comment - very appreciated!
Cathy
This has been a huge hit not only in our family but every where we take it! Vegan and non-vegan alike love it!
Kaitlin McGinn
Thrilled to hear it's being enjoyed. Thanks so much for coming back to rate it and leave such a sweet comment - very appreciated!
Sarah Burke
Kaitlin, this was quite tasty. We added 8 oz of sauteed mushrooms and a chopped yellow pepper to the soup. We topped it with sharp cheddar. It was delicious and mild.
Kaitlin | The Garden Grazer
That's so great! Thanks for sharing your helpful feedback!