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.

📝 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)
• Chipotle sauce, avocado, tortilla strips, vegan cheese shreds, dairy-free sour cream, cooked rice, lime juice, hot sauce, etc.

👨‍🍳 Instructions

1. 1Dice the onion.
2. 2In 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.)
3. 3Meanwhile, mince the garlic and jalapeño, seeds removed.
4. 4When onion is translucent, add garlic, jalapeño, and taco seasoning. Stir and sauté 1-2 minutes.
5. 5Then add broth and diced tomatoes. Bring to a light boil.
6. 6Once 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.
7. 7Roughly 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.)