This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Better Than Bouillon No Beef Base adds the perfect umami richness to this easy Vegetarian Taco Soup with Quinoa recipe!
I am just so pleased with how this Vegetarian Taco Soup with Quinoa came out, you guys! This deceptively simple recipe is actually a complex flavor explosion, creating the perfect satisfying vegetarian alternative to meat-based taco soups.
A spicy Better Than Bouillon based broth works here to provide a rich supporting canvas for hearty quinoa, black beans, and corn, in this filling Meatless Monday meal.
If you’re looking to incorporate more plant-based meals into your diet, vegetarian taco soup is a great start: It’s rich & hearty enough to convert the most confirmed carnivore!
You know it’s all about that base…
You have multiple vegetarian and certified vegan Better Than Bouillon products to choose from in creating your own plant-based recipes, including:
- Seasoned Vegetable Base
- Roasted Garlic Base
- Organic Seasoned Vegetable Base
- Vegetarian No Beef Base
- Vegetarian No Chicken Base
These little jars of concentrated paste are pure liquid gold, I tell you. Why’s this better than bouillon? Because you don’t get any grittiness, you don’t get any worries about this dissolving, and the flavor is top notch. It’s also better than broth, because you can use just the amount you need in a recipe without worrying about how to use the rest of a can or a box — and, because of the amazingly rich flavor you get here.
Look how beautifully thick this Better Than Bouillon No Beef Base is! You can use either the no beef base or another Better Than Bouillon vegetarian or vegan base to create a variety of plant-based meals — or to kick up the flavor of any meatless dish.
I chose to use Better Than Bouillon no beef base in today’s vegetarian taco soup recipe, because taco soup is more traditionally made with ground beef and beef broth. The flavor here is amazingly spot-on, and the no beef base worked beautifully with a little chipotle pepper and smoked paprika to build a rich and surprisingly complex vegetarian broth.
Vegetarian Taco Soup with Quinoa
Ingredients
1 Tbsp olive oil
1/2 of a medium yellow onion, chopped
1 red bell pepper, chopped
1 Tbsp minced garlic (about six cloves)
8 oz can tomato sauce
2 Tbsp Better Than Bouillon no beef base
1/2 cup uncooked quinoa, rinsed
8 cups water
1 Tbsp sauce from a can of chipotles in adobo
1 chipotle pepper from a can of chipotles in adobo, chopped
2 tsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp smoked paprika
sea salt, to taste
1 can black beans, rinsed and drained
10 oz can diced tomatoes with green chilies
1 can corn, drained
Directions
Chop the onion and bell pepper.
Heat olive oil in a Dutch oven over medium-high heat for one minute. Add onion and bell pepper and saute for six minutes, stirring occasionally, or until veggies are softened.
While veggies are cooking, rinse the quinoa and drain the beans.
Once veggies have softened, stir in the Better Than Bouillon no beef base and tomato sauce until the Better Than Bouillon base is incorporated into the sauce.
Stir in the quinoa, water, chipotle sauce, chipotle pepper, chili powder, cumin, oregano, smoked paprika, and sea salt. Bring soup to a boil.
Reduce heat to medium-low. Stir in the black beans, diced tomatoes with green chilies, and corn. Cover the pot and simmer for 20 minutes, or until quinoa has softened and flavors have blended.
Serve your vegetarian taco soup topped with tortilla strips, shredded cheese, chopped green onion, and/or other taco toppings of choice.
Vegetarian Taco Soup is such a satisfying Meatless Monday dinner
There’s nothing more satisfying than a big bowl of taco soup, and using Better Than Bouillon no beef base really helps take this vegetarian soup recipe to the next level. I’m looking forward to using the other flavors (especially that roasted garlic base!) in more hearty vegetarian recipes, and intend to try one as a marinade the next time.
Head on over to the Better Than Bouillon site for more on their various products and for additional recipe ideas.
Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for a variety of dinner options.
Vegetarian Taco Soup with Quinoa, printable recipe
Vegetarian Taco Soup with Quinoa
Ingredients
- 1 Tbsp olive oil
- 1/2 medium yellow onion chopped
- 1 red bell pepper chopped
- 1 Tbsp minced garlic about 6 cloves
- 8 oz can tomato sauce
- 2 Tbsp Better Than Bouillon no beef base
- 1/2 cup uncooked quinoa rinsed
- 1 Tbsp sauce from a can of chipotles in adobo
- 1 chipotle pepper from a can of chipotles in adobo chopped
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- Sea salt to taste
- 1 can black beans rinsed and drained
- 10 oz can diced tomatoes with green chilies
- 1 can corn drained
Instructions
- Chop the onion and bell pepper.
- Heat olive oil in a Dutch oven over medium-high heat for one minute. Add onion and bell pepper and saute for six minutes, stirring occasionally, or until veggies are softened.
- While veggies are cooking, rinse the quinoa and drain the beans.
- Once veggies have softened, stir in the Better Than Bouillon no beef base and tomato sauce until the Better Than Bouillon base is incorporated into the sauce.
- Stir in the quinoa, water, chipotle sauce, chipotle pepper, chili powder, cumin, oregano, smoked paprika, and sea salt. Bring soup to a boil.
- Reduce heat to medium-low. Stir in the black beans, diced tomatoes with green chilies, and corn. Cover the pot and simmer for 20 minutes, or until quinoa has softened and flavors have blended.
- Serve your vegetarian taco soup topped with tortilla strips, shredded cheese, chopped green onion, and/or other taco toppings of choice.