1-Getting started: Getting started with this meatless taco soup is straightforward, and you’ll love how quickly it all comes together. Begin by setting up your ingredients so everything flows smoothly in the kitchen. This one-pot wonder takes just about 40 minutes from start to finish, making it ideal for weeknight dinners.

2-Cook the diced tomatoes: In a large pot, cook the diced tomatoes over medium heat to build a flavorful base. Rinse and drain the black beans and pinto beans, then add them to the pot for that essential protein kick. Stir in the vegetable broth and water to create the soup’s liquid foundation, which helps blend the flavors.

3-Add corn and seasoning: Next, add the corn and taco seasoning packet to bring in sweetness and spice. Let the mixture cook on medium-low heat for 15 minutes until everything is heated through and the tastes meld together. While the soup simmers, prepare your toppings like dicing the avocado and crumbling the feta to keep things fresh.

4-Serve: Once ready, serve the soup in bowls and top with your choices like avocado or cheese for a personalized touch. This method ensures the soup stays vibrant and full of nutrients from the vegetables and beans. For a complete meal, pair it with tortilla chips, and if you’re in the mood for more, try our sweet potato casserole recipe as a side.