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Best Vegan Taco Soup

This quick and hearty vegan taco soup comes together in just 20 minutes with beans, taco seasoning, and colorful veggies for a delicious weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 bowls
Calories 292 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 cup diced onion
  • 1 tablespoon olive oil
  • 4 teaspoon taco seasoning
  • 0.5 tablespoon nutritional yeast flakes
  • 1 cup veggie crumbles optional
  • 4 cups vegetable broth
  • 1 10 oz can diced tomatoes with green chilis include juices
  • 1 15 oz can pinto beans rinsed and drained
  • 1 15 oz can kidney beans rinsed and drained
  • 1 15 oz can black beans rinsed and drained
  • 1 cup frozen corn or one can drained
  • 0.5 cup sliced olives
  • 1 tablespoon lemon juice

Instructions
 

Instructions

  • Heat olive oil in your pressure cooker over medium heat.
  • Add diced onions and sauté about 5 minutes until soft and translucent.
  • Stir in taco seasoning and nutritional yeast flakes. Cook 1 minute.
  • Add veggie crumbles (if using), cook for 2-3 minutes.
  • Pour in vegetable broth and diced tomatoes with green chilis. Stir well.
  • Add pinto beans, kidney beans, and black beans. Stir gently.
  • Lock lid, cook on high pressure 5 minutes. Natural release 10 minutes.
  • Open lid carefully. Stir in frozen corn, sliced olives, and lemon juice.

Notes

Serve with vegan sour cream, avocado, tortilla chips, or fresh cilantro for extra flavor and texture. Leftovers store and freeze beautifully!