Easy Taco Soup

Vegan Taco Soup

vegan taco soup recipe vegan soup recipe

Wow! It’s been awhile since I’ve posted any recipes. I guess I’ve been a little busy and lately I’ve had a couple of companies over doing some home improvements and remodeling. With my hectic life, and working on a new weight loss program, I’ve really not had a lot of time to cook. However, tomorrow I invited some family over for lunch so was trying to decide what to make that was fast, easy, and something that everyone would enjoy, including my grandma who normally won’t try my vegan food. I remembered a couple of years ago I made some taco soup to take over to my grandma’s so my husband and I would have something to eat while the rest of the family ate Caldo (beef stew) (see my version of vegan caldo). I put some leftovers in a Tupperware and left it so my grandma would have something to feed my grandpa the next day and wouldn’t have to cook.

My mom emailed me this the following day:

Grandma just called all excited about your delicious taco soup. That’s what they had for lunch and had just a small bit left over. She said she was giving Grandpa chili for supper and she was finishing the rest of the soup. Asked me if I got any or tasted it. Wants the recipe—said it was delicious and filling. She called specifically to tell me that and ask for the recipe. Told her you would be glad to hear that.

Win! So here it is, the easy, delicious, grandma approved vegan taco soup:

1/2 (48 oz) jar great northern beans- drained
1 can fiesta corn or mexican corn (any corn with peppers) – do not drain
3 cups water
1 (28 oz) can diced tomatoes – do not drain
1 (15 oz) can kidney beans – drained
1 envelope taco seasoning mix – I like Ortega
1/4 cup quinoa or 1/2 cup of rice (Spanish rice would be really good in this soup!)

optional add-ins:
diced onions
veggie burger crumbles

Mix all ingredients together and simmer for 20-30 minutes or until quinoa or rice is done and zucchini (if using) is soft. You can also throw it in the crockpot on low in the morning and come home to some warm, tasty soup!

Easy Vegan White Chili Crockpot Recipe

Easy Crockpot Vegan White Quinoa Chili Recipe

Easy Vegan White Chili Crockpot Recipe
Easy Vegan White Chili

If you’re from the midwest, you may be pretty sick of seeing the “white stuff”! I know I am. But, after a harsh winter and trying to keep warm in front of the fire with a bowl of chili, I was ready for something a little different… not too different though because I do LOVE chili! So, I thought I’d switch it up with a white chili to go with all the “white stuff” we’ve had this year!

This easy vegan white chili has an added protein boost with the addition of quinoa and lentils. There’s no need to pre-cook the quinoa or lentils, just throw them in and let them cook with the rest of the ingredients!


  • 1/2 cup water
  • 4 cloves garlic, minced
  • 4 medium carrots, diced
  • 5 (14.5 ounce) cans great Northern beans, undrained
  •  2 (4 ounce) cans canned green chopped chile peppers
  • 4 cups vegan “chicken” broth – I like Edwards & Sons No-chick’n bouillon
  • 2 cups water
  • 2/3 cup quinoa, uncooked
  • 2/3 cup lentils (optional), uncooked
  • 2 teaspoons ground cumin
  • 1 teaspoons ground oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 2 dashes of cayenne pepper (or more if you like it hot!)
  • 2 bay leaves


Add water, garlic, and carrots to medium pan and cook over medium heat until carrots are tender. Add more water if necessary to keep them from burning to the bottom of the pan.

Meanwhile, add 1 can of beans and 1 can of water to blender, blend on medium about 10 seconds until well blended. This will serve as a thickener for the chili. Add blended beans and remaining ingredients, including cooked carrots & garlic to crockpot.

Cook on high until quinoa is done, approximately 30-45 minutes depending on crockpot.

Variation: add more veggies! Try onions, chopped kale, chopped spinach, diced zucchini and diced red bell peppers!

Easy Lentil & Vegetable Soup

Vegan Lentil & Vegetable Soup

Yes, I know it’s Summer but sometimes you just want soup… or at least I do! Soup is so easy to make and makes enough for lunch leftovers for a few days. I normally make some sort of bean soup but I had an abundance of lentils on hand so I thought why not a lentil soup. Plus, I was able to use some fresh kale and garlic scapes from the garden so that was a plus!

This soup is high in protein & fiber and makes a filling meal!

1/2 cup vegetable broth
2 cloves Garlic
1/4 cup sweet onion, diced
3 large carrots, chopped
1 turnip, chopped
2 leaves kale, chopped
2 cups dry lentils, sorted & rinsed
6-8 cups water
2 vegetable bouillon cubes (I like Edward & Sons No-Chick’n)
1 dash hickory liquid smoke
1 bay leaf
Salt & pepper to taste

Sauté garlic, onions, carrots, and turnip in 1/2 cup veggie broth until tender. Add 2 cups of lentils, 6-8 cups water, and 2 veggie bouillon cubes, 1 bay leaf, a dash of hickory smoke, and salt and pepper to taste. Cook on medium low heat for about 15 -30 minutes until lentils are tender. Add chopped kale last 10 minutes.

If  you’re using green lentils they’ll take longer to cook but hold up in the soup better without getting as mushy as brown lentils can when overcooked. If using brown lentils check after 15 minutes for doneness.

Make it a stew! add chopped celery, diced tomatoes, chopped zucchini and reduce water by to 4 cups.

It’s also great with spinach instead of kale. Just throw in whatever veggies you have on hand!

Vegan Caldo Recipe – a.k.a “Beef” Soup

vegan caldo recipe | easy vegan recipes

Growing up in a Hispanic family, Sundays and family gatherings meant Caldo. Caldo is a traditional Mexican beef and vegetable soup using beef shank and large cuts of veggies.

This vegan version is just as hearty but more nutritious! Feel free to skip the “beef”. I used it in the soup I made last night but normally don’t include it…. it really doesn’t need it! I’ve also added a few less traditional veggies and barley to mine but feel free to use whatever you have on hand. My husband likes his with only corn, potatoes, tomato, and green beans (the staples – don’t skip those! If you don’t like tomatoes add an 8 oz can of tomato juice instead). I try to add as many vegetables as possible into mine though! Also, the amounts are just guides, use more or less of what you like.

This really is an easy recipe… add broth to a pot, throw in veggies, cook, eat, enjoy!

1 package Gardein Beefless Tips (optional)
1/3 cup non-dairy milk (only if using beefless tips)
1/3 cup flour(only if using beefless tips)
1/4 cup water
1/4 cup minced onion
6 cups vegan not-beef broth (I like Edwards & Sons)
1 large tomato, diced (or 1- 14.5 oz can diced tomatoes or 8oz tomato juice)
5 carrots, cut into chunks
3 potatoes, cut into chunks
1 cup green beans, halved
1 turnip, diced
2 kale leaves, chopped
1 zucchini, chopped
1/2 head cabbage, sliced
1/2 cup barley
Salt & pepper to taste

In a large pot over medium-high heat. Add the 1/4 cup of water and diced onion. Saute onion until translucent. Add the Add the broth, carrots, potatoes, corn, and green beans. Simmer until vegetables are tender. About 10 minutes. Add remaining vegetables and barley and simmer an additional 10-15 minutes until vegetables are cooked to your liking. Salt & pepper to taste.

Gardein Beefless Tips | Vegan Beef Tips

For the “beef”. Add non-dairy milk to a bowl and the flour to a separate bowl. Dip the beefless tips into the milk then coat in flour. Saute in frying pan sprayed with a non-stick spray over medium-high heat and cook until flour is no longer white and the tips are warmed – about 5-8 minutes. Add to soup with the second batch of vegetables and barley.

Eat it with some warm corn tortillas and avocado!

Vegan White Bean Soup with Pasta

Vegan Bean Soup | Easy Vegan Recipes

With it’s warm, thick broth, this vegan bean soup is easily going to become one of my favorite soups. I just finished dinner and I’m already looking forward to the leftovers at lunch. Serve with warm french bread.


2 – 15 oz cans cannelli beans
4 oz. cavatappi or spirali pasta
1 large carrot, diced
6 cups vegan “chicken” broth (I like Edward & Sons No-Chickn Cubes)
2 tsp olive oil
2 garlic cloves, minced
2 dashes smoke flavor, mesquite
1 teaspoon dried parsley
Salt & fresh ground pepper to taste


1. Heat olive oil on low heat in small pan. Saute garlic and for 4-5 minutes. Do not let it burn or become too brown or it will be bitter.

2. Meanwhile, drain and rinse beans. Combine 1 can beans plus, 4 cups broth, and carrots in large saucepan. In blender add 1 can beans and 2 cups of broth, blend until smooth. Add puree to saucepan, bring to boil.

3. Add pasta to soup and return to boil until desired consistency.

4. Add 2 dashes of smoke flavor, parsley, and salt & pepper to taste.

Cabbage Soup 2 Ways


When I found out that last weekend was the last day for the farmers market until April I decided to go ahead a buy a couple extra heads of lettuce to freeze. But when I got them home I decided to make soup and freeze that instead. Soup is such a great meal in the Winter and it helps to keep my insides nice and toasty, especially on 3 degree days like today! And, freezing it means that I only have to cook once, freeze it, then pull it out of the freezer to reheat for another meal. Easy!

To make these recipies faster & easier purchase pre-diced carrots & celery in the freezer section. You can also sometimes find them in the produce section as well.

Here are my 2 favorite soup recipes:

Cabbage & Rice Soup

  • 1 tsp minced garlic
  • 1 tsp dry thyme
  • 1 tsp fresh black pepper
  • 1/2 cup basmati, rinsed
  • 1/2 cup shredded or diced carrots 
  • 1/2 cup diced celery
  •  1/4 head of cabbage
  • 6 cups no-chicken broth (I use no-chick’n bouillon cubes from Kroger or Scotts)
  • 2 tbsp fresh chopped dill, plus extra for garnish
  • 1/4 cup TVP (optional for protein – no need to rehydrate)Add all ingredients to large pot and cover and bring to a boil. Once boiling, bring down to a simmer, and allow to cook an additional 15 minutes or until rice is cooked . Top with extra fresh dill if desired.


Cabbage & Raisin Soup

  • 1 tsp minced garlic
  • 1 tsp dry thyme
  • 1 tsp fresh black pepper
  • 1 (15 oz) can stewed tomatoes
  • 1/2 cup diced carrots 
  • 1/2 cup diced celery
  • 1 tbsp agave nectar (for sweetener – can substitute w/ sugar)
  • 1/4 cup golden raisins
  •  1/4 head of cabbage
  • 6 cups no-chicken broth (I use no-chick’n bouillon cubes from Kroger or Scotts)

Add all ingredients to large pot and cover and bring to a boil. Once boiling, bring down to a simmer, and allow to cook an additional 20 minutes or vegetables are tender.  

Like many soups, these are much better the second day after the flavors have had a chance to meditate.


Speaking of Chili

I’m over snow and ice and cold and Winter! Even my beautiful Husky is hating the snow! We currently have 8-10 inches of snow in our backyard and he’s having such a hard time getting around in it. So, being the spoiled dog that he is, my husband went out and shoveled paths for him around the yard. Did I mention he’s spoiled?

But, there is one thing I do LOVE about Winter …. CHILI! There are many great chili recipes out there but here’s the fastest.


  • 1 can chili ready diced tomatoes (undrained)
  • 1 can italian diced tomatoes (undrained)
  • 1 can chili beans (undrained)
  • 1 can red kidney beans (undrained)
  • 1 cup water
  • 1-2 tbsp chili powder (depending on preferred spicyness)
  • 1 cup Lightlife Crumbles or rehydrated TVP (optional)

Throw all ingredients in saucepan or crockpot and let simmer 1 hour. Like the Spanish Sauce, you can heat and eat but it’s best when the flavors are allowed to mingle for awhile! Besides, you need time to go out and shovel the drive…. again!

Other optional additions: diced onions, diced green pepper, diced jalepeno, corn, black beans, diced zucchini, 1/4 teaspoon cayenne pepper for extra kick, 6 oz. extra-firm tofu cut into small pieces.

Top with: vegan cheese, crackers, vegan sour cream, black olives, cornbread