Black Bean Lentil Taco Soup (Vegan!)
This easy vegan taco soup is brimming with robust Mexican-style flavors! It's a delicious meatless meal that everyone can customize with their favorite toppings.
Servings: 5 medium bowls
Ingredients
- 1 yellow onion
- 4 cloves garlic
- 1-2 jalapeño peppers (optional)
- 4 cups vegetable broth
- 15 oz. can diced tomatoes
- 2/3 cup green/brown lentils*
- 15 oz. can black beans
- 3/4 cup sweet corn (I use organic frozen or canned)
- 3 Tbsp. taco seasoning
- 1/4 cup fresh cilantro (optional)
Optional toppings:
- Chipotle sauce, avocado, tortilla strips, vegan cheese shreds, dairy-free sour cream, cooked rice, lime juice, hot sauce, etc.
Instructions
- Dice the 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, adding more as needed.)
- Meanwhile, mince the garlic and jalapeño, seeds removed.
- When onion is translucent, add garlic, jalapeño, and taco seasoning. Stir and sauté 1-2 minutes.
- Then add broth and diced tomatoes. Bring to a light boil.
- Once lightly boiling, add lentils (rinsed), black beans (rinsed & drained), and corn. Cover, reduce heat to medium-low, and simmer for 25 minutes or until lentils are tender.
- Roughly chop cilantro (if using) and stir in during the last couple minutes of cooking time. Enjoy the soup as is, or add toppings before serving. (I like avocado and a dollop of Creamy Chipotle Sauce for some smoky spice.)
Notes
*Lentils: Or increase the amount up to 3/4 cup lentils for a thicker soup. (The soup will continue to thicken as it sits after cooking.)
Make it spicy: Add chipotle, cayenne pepper, medium diced green chiles, or hot sauce to taste.
Recipe originally published September 2017. Updated April 2025.
Nutrition Per Serving (Estimate)
Calories: 230 kcal | Carbohydrates: 44 g | Protein: 14 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.2 g | Potassium: 770 mg | Fiber: 16 g | Sugar: 7 g | Vitamin A: 800 IU | Vitamin C: 19 mg | Calcium: 81 mg | Iron: 5 mg
