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Taco Soup from the Pantry

What you need: 

2 cans beans (black, red, adzuki, garbanzo, whatever, just two different kinds)
1 can diced or stewed tomatoes
1/2 cup chopped yellow onion
2 tablespoons taco seasoning (about half a packet)
1 1/2 cups water
*for garnish- vegan cheese, vegan sour cream or corn chips are great!

What you do: 

Combine all ingredients, including all liquid, in a pot. Bring to a boil then simmer for fifteen minutes.
Its so easy and its made of things you already have around. Very filling, everyone I make it for asks for the recipe. Cheap too!

Preparation Time: 
10 minutes, Cooking time: 15 minutes<br /><br />[hr] My family and I both LOVED this recipe. Its esp
Cooking Time: 
15 minutes<br /><br />[hr] My family and I both LOVED this recipe. Its especially good with a dash o
Recipe Category: 


This is so amazingly delicious!!

And we had plenty of left overs so into the freezer it went for a quick and easy dinner after a long day of teaching! 


this recipe was delicious and so easy! i used kidney and black beans, and added two cloves of garlic, a can of corn, and i substituted tomato paste for the tomatoes. i also added some morningstar meat crumbles for my meat eating boyfriend and he LOVED it. i made a pot of it on friday night and by sunday morning it was gone. definitely making it again.


This soup is excellent, it's my favorite go-to soup when I don't have a lot of time to prepare dinner.  :)>>>  It's very versitile.  I literally use whatever I have on hand in the pantry!


This was great! My meat eating fiancee even loved it. I added 1/2 cups each of rice (uncooked) and corn (frozen). They cooked just fine while the whole thing simmered for 15 minutes. Also, I didn't use diced tomatoes because I don't like them. I used Trader Joe's organic marinara sauce, just about 1/2 cup and still kept the water amount the same. It still had that tomato flavor without the chunks  ;) I had that along with home made vegetarian corn muffins and black bean tortilla chips - fabulous!!! Thank you!!


This is so good! I've made it three times now and I absolutely LOVE it! It's quick, it's easy, and it's just plain delicious!! What I also love is that it's so versatile and you can really use whatever is lying around. If you're missing an ingredient or feel like adding something different, the recipe lets you!

Here is what I used today and it was my favorite so far:
# 1 large onion
# 1 can of kidney beans
# 1 can of black beans
# 1 can of navy beans
# 1 can of corn
# 1 can of stewed tomatoes
# 1 can of diced tomatoes and jalapenos
# 1 small can of tomato paste
# fajita seasoning
# cumin
# black pepper



This is really good-tasting and a really good value.  I used 1 can each of kidney beans, chickpeas, and blackeyed peas.  I also added 2 cloves of minced garlic.  I would have liked to add corn but I forgot to buy some.  Finally, I poured in some nooch.  Yummy. 


I didn't have 'taco seasoning' on hand and its hard to find vegan taco seasoning around here. So I used liberal amounts of chili powder, cumin, lime juice, garlic powder, onion powder, and thyme. I also wanted mine to be a bit more runny, so I add about 2 cans worth of water and 2 vegetable bouillon. I also added about 3/4 cup TVP to make it more like chili. I also used two cans of garlic roasted diced tomatoes. I recommend using Snappy's Red Devil Cayenne pepper sauce in this..its delicious and doesn't have the overpowering taste of Tabasco. Next time I think I'll add in a couple of jalapenos because I love my food spicy, but over all, this is a great recipe!


I added some green onions, garlic powder, veggie crumbles, canned diced chiles and a leftover tomato. Great Recipe!!! I used very little water to keep it thick and ate with brown rice. Can't wait to have this with tortilla chips!

Thanks for the recipe!


I was sick all week and didn't feel like making anything complicated and boy did this soup really do the trick. Before making it I browned up some Morningstar Farms meat crumbles and for the diced tomatoes I used the ones that have chilies in it. This recipe was so good topped with some tofutti sour cream, I will definitely be making this again!


I made this, but drained all of the liquid from the beans and tomatoes, and added vegetable broth instead.  Not sure how much, just until it was "soupy" enough.  Not draining and rinsing the beans adds waaaay too much sodium to this dish.  Other than that, it was very good.



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