Name: Vegan Taco Soup Recipe with Jackfruit
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 Tablespoon olive oil; 1 onion (chopped); 1 can jackfruit in brine (not syrup) ((20 ounces)); 1 can black beans ((15 ounces) or 1 1/2 cups, drained and rinsed); 1 can corn ((15 ounces) or 1 1/2 cups frozen); 1 can fire-roasted diced tomatoes ((15 ounces) with their juice); 1 Tablespoon Taco Seasoning; 2 cups water; salt (to taste); toppings such as chopped cilantro, sliced green onions, sliced black olives, sliced avocado, vegan cheese or sour cream, and crushed tortilla chips

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Easy to make in 30 minutes, Vegan Taco Soup features black beans, corn, and jackfruit in a spicy tomato broth. Top with avocado slices and crushed tortilla chips for a hearty meal!

Overhead of Vegan Taco Soup topped with avocado, cilantro, and crushed tortilla chips

Table of Contents

Easy dump recipe
What is jackfruit?
Ingredients
How to make Vegan Taco Soup
Serving suggestions
How to freeze soup
Vegan Taco Soup Recipe

Easy dump recipe

Taco soup is a classic “dump” recipe. Basically what you do is empty the contents of a few cans of food from your cupboard into a big pot and let it simmer.

I decided to veganize the popular recipe typically made with ground beef and packaged taco seasoning. Instead of meat, I decided to use one of my favorite ingredients, jackfruit. It’s the star of a recipe I really love, Jackfruit Chili.

The result is like a soup that tastes like tacos. The inspiration for the ingredients came from Jackfruit & Black Bean Tacos, which I make quite frequently. And if you haven’t tried cooking with jackfruit, you might be amazed by how easy it is.

In fact, Vegan Taco Soup is really simple to make and is perfect for quick meals. Or you can prepare it and freeze it for later.

It’s especially comforting when you have a cold or sinus congestion since the spices and warm broth help open up your nasal passages. It’s my go-to meal when I’m not feeling well. Not only can I prepare it quickly with minimal effort, it always makes me feel better when I eat it.

What is jackfruit?

Jackfruit is a tropical fruit which has been gaining popularity in recent years. While the ripe fruit is very sweet and tastes like Juicy Fruit gum, the unripe young fruit has a relatively neutral flavor.

The great thing about it is the texture. Some people describe it as being like pulled pork or shredded chicken. It’s perfect for adding extra texture to Vegan Taco Soup.

As you can see in the photo above, it comes in large chunks in cans packed in water or brine. Skip the kind in syrup which is only good for desserts.

The chunks pull apart into stringy segments. You’ll also find some small seeds in pods which are edible. But if you don’t like the texture of them, you can discard them.

Tasted by itself, the jackfruit has a slightly sour flavor. However, once you brown it and season it, it will seem meaty rather than fruity.

And more and more markets are selling it. Trader Joe’s carries it, which is the one I usually purchase. You can also find it in the Asian section of many supermarkets.

Ingredients

Vegan Taco Soup has six main ingredients, plus water, salt, and a little oil for sauteing.

Onion (yellow, white, or red)
Jackfruit (canned)
Black beans (canned or pre-cooked)
Corn (canned or frozen)
Tomatoes (canned)
Taco seasoning blend

I took a shortcut for this recipe and used a store-bought taco seasoning packet, but you can easily make this spice blend at home. In fact, a great way to save money is to make a batch of Homemade Taco Seasoning and keep it in a jar in your pantry.

How to make Vegan Taco Soup

As I mentioned earlier, this soup recipe is quick and easy:

Rinse and drain the jackfruit. Take each chunk and squeeze out any excess liquid. Use your fingers to shred the jackfruit, if desired.
Heat the oil in a large pot or dutch oven over medium heat.
Add the onion and saute until it starts to become soft and translucent.
Then add the jackfruit to the pot and cook until it’s lightly browned.
Next add the black beans, corn, tomatoes, Taco Seasoning, and water. Stir to combine. Allow the soup to simmer until heated through and slightly thickened.
Taste and add salt, as needed.
Serve with your favorite toppings, if desired, and enjoy!

Serving suggestions

Make Vegan Taco Soup your own by adding your favorite toppings. While it’s delicious as is, it’s fun to serve this soup with different garnishes. You can put them on the table in bowls so your guests can choose what they want.

I love topping mine with cilantro, avocado slices, and crushed tortilla chips. Other options include green onions, vegan cheese and sour cream, and black olives. The possibilities are endless!

This dish is a complete meal full of beans, vegetables, and spices, making it a great choice as part of a vegan Mediterranean diet. You can also serve it as a starter with Vegan Fajitas or Taco Pasta.

How to freeze soup

I like to freeze individual servings in glass containers with lids. In my opinion, this works better than freezing a large quantity in a big bowl because it takes a long time to defrost later.

First allow the soup to cool. Then fill your jars or food storage containers about 3/4 of the way full and put them in your freezer with labels.

Then when you want to eat one, place the frozen container in the refrigerator to defrost the night before reheating. It’s perfect for a quick and healthy lunch or dinner.

For tips on freezing, refer to USDA Freezing and Food Safety.