• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe

Grateful Grazer

menu icon
go to homepage
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe Index
    • Work With Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Grateful Grazer

    Published: Apr 5, 2016 · Modified: Jan 4, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · 3 Comments

    Freezer-Friendly Taco Soup

    Jump to Recipe Print Recipe

    I eat my fair share of tacos but I still can never seem to get enough. So, I decided to put all of my favorite ingredients together in one pot to create this comforting, make-ahead Taco Soup.

    Taco soup is a simple healthy, plant-based recipe that can be made ahead of time and frozen for later. Stay healthy by batch cooking nutritious meals!

    Like tacos, soup is something I usually end up making at least once a week, so combining the two only felt natural for me. (Why haven't I thought of this before?)

    Taco soup is a simple healthy, plant-based recipe that can be made ahead of time and frozen for later. Stay healthy by batch cooking nutritious meals!

    I usually do most of my grocery shopping on weekend mornings and am almost always in the mood for a bowl of homemade soup once I get home. (I'm often brainstorming potential soup combos while putting groceries away - sometimes before I even get home.)

    Once the soup is ready, I like to keep the pot heating on low for most of the afternoon. It's nice to be able to eat on more of a flexible schedule over the weekend.

    Once we've had a bowl or two, I'll pack up leftovers to conveniently be reheated later on in the week.

    This soup will freeze well - but I'll tell you right now, it doesn't make it that far in my home. We're lucky if we have taco soup left come Monday.

    Taco soup is a simple healthy, plant-based recipe that can be made ahead of time and frozen for later. Stay healthy by batch cooking nutritious meals!

    This recipe is a great crowd-pleaser and something you'll want to make over and over again. (In part because it's so easy.)  Its warm and cozy, the perfect Saturday afternoon lunch, as well as the best new way to celebrate Taco Tuesday.

    I don't know about you, but I'm almost always in the mood for leftovers that taste like tacos.

    Taco soup is a simple healthy, plant-based recipe that can be made ahead of time and frozen for later. Stay healthy by batch cooking nutritious meals!

    I share more tips for freezing and thawing meals, plus lots of freezer-friendly recipe ideas, in my Vegetarian Freezer Meals post.

    Freezer-Friendly Taco Soup

    This make-ahead taco soup is vegan comfort food at it's best. Filled with vegetables and plant-based protein from 2 types of beans.
    5 from 3 votes
    Print Pin Save Saved! Rate
    Course: Appetizer, entree, Soup
    Cuisine: freezer-friendly, gluten-free, grain-free, Mexican, vegan
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 5 -6
    Author: Stephanie McKercher, RDN

    Ingredients

    • 1 tablespoon cooking oil I used grapeseed oil
    • ½ cup red onion chopped
    • 3-4 cloves garlic minced
    • 1 red bell pepper chopped
    • 1 poblano pepper chopped
    • 1 jalapeno pepper chopped (optional)
    • 1 ¼ cup frozen corn or use fresh if available
    • 2-28 oz cans diced tomatoes
    • 1-15 oz can black beans drained and rinsed
    • 1-15 oz can pinto beans drained and rinsed
    • 4 cups vegetable broth
    • ¼ cup nutritional yeast optional, for cheesy flavor
    • 2 teaspoon each chili powder cumin, coriander
    • ½ teaspoon oregano
    • 2 cup kale chopped
    • ½ lime zest and juice
    • Optional toppings: avocado scallions, cilantro

    Instructions

    • Heat oil in large pot over medium heat. Add onion and cook until translucent, 4-5 minutes.
    • Add garlic and peppers and cook additional 2-3 minutes.
    • Add corn, fresh and canned tomatoes, beans, and broth. Stir in nutritional yeast and spices and bring to a boil before reducing to a simmer. Simmer 8-10 minutes, add kale and lime, and remove from heat.
    • Top with optional toppings as desired immediately before serving. (Or portion into freezer-safe containers without toppings if batch cooking.)
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Try These Recipes Next:

    • Creamy Spiced Carrot and Lentil Soup
    • Easy Vegan Sweet Potato Casserole with Pecans
    • One-Pot Tofu Pumpkin Curry with Coconut Milk
    • Caprese Pizza with Tomato, Basil, and Mozzarella
    1.2K shares
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      I accept the Privacy Policy

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Rebecca @ Strength and Sunshine says

      April 05, 2016 at 2:01 pm

      Always a great meal to have stocked for the freezer! Taco soup is always a crowd pleaser!

      Reply
      • Steph | The Grateful Grazer says

        April 11, 2016 at 4:14 pm

        Thanks Rebecca! Seriously, who doesn't love taco soup?! 🙂

        Reply

    Primary Sidebar

    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

    Learn more →

    Popular Right Now:

    • 31 Best Healthy and Easy Vegetarian Lunches for Work
    • Berry Coconut Water Smoothie
    • One-Pot Yellow Split Pea Soup
    • Vegetarian Freezer Meals
    • Easy Edamame Crunch Salad
    • Vegetarian Grocery List and Shopping Tips
    • Vanilla Matcha Latte
    • Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini

    Vegetarian Meal Prep:

    • Mediterranean Lentil Salad with Feta and Mint
    • Forbidden Black Rice and Beans with Mango
    • Overnight Mango Banana Chia Pudding with Coconut Milk
    • How to Press Tofu

    Footer

    Grateful Grazer

    • About
    • Blog
    • Recipes
    • Subscribe

    Work with Me

    • Media Partnerships
    • Media Highlights
    • Contact

    Resources

    • FREE: 100+ Meal Prep Ideas
    • FREE: Grocery List
    • Meal Prep Ebook
    • Cookbook
    • Pinterest
    • Instagram
    • Facebook
    • Twitter
    • TikTok

    Health information is for educational purposes only. Nutrition facts are estimates only.

    Privacy Policy | Disclosure Policy | Terms and Conditions

    Copyright © 2022 The Grateful Grazer, LLC