Description
This Black Bean Lentil Taco Soup is a hearty and flavorful vegan dish that is perfect for a cozy night in. Packed with protein and fiber, this soup is easy to make and customizable with your favorite toppings.
Ingredients
Units
Scale
For the Soup:
- 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 (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
Instructions
- Dice the onion. In a stockpot, sauté onion for 6-7 minutes.
- Mince the garlic and jalapeño. Add garlic, jalapeño, and taco seasoning to the pot. Sauté for 1-2 minutes.
- Add broth and diced tomatoes. Bring to a boil.
- Include lentils, black beans, and corn. Simmer for 25 minutes.
- Stir in cilantro. Serve with optional toppings.
Notes
- *Lentils: Increase up to 3/4 cup for a thicker soup.
- Make it spicy: Add chipotle, cayenne pepper, or hot sauce to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
