Recipe: Vegan-friendly taco soup

Amanda Watkins
January 30, 2014
This article was published more than 2 years ago.
Est. Reading Time: 1 minute

If you’re longing for the flavours of the summer months but are too fearful of the cold to venture towards the barbeque, this hybrid recipe combines the best of warm weather tastes and cold weather coping strategies. Let this taco soup warm the cockles of your heart and reminisce on the ghosts of summers past.


-       Roughly 3 tbsp olive oil
-       1/3 of a yellow onion
-       1 red or yellow bell pepper
-       2 chipotle peppers in adobo sauce (you can find these in your canned food aisle; they look super gross, but are delicious)
-       A pinch of cumin
-       Salt and pepper to taste
-       1 ½ cups vegetable stock
-       1 can black beans (or bean medley, up to you), rinsed
-       ½ avocado
-       Corn chips or corn tortilla


-       In a medium-sized pot, heat the olive oil over medium heat

-        Finely chop the onion and bell pepper, and sauté in the oil; season with cumin, salt and pepper

-        Once the onions have softened add in the chopped chipotle peppers

-        Now add in the stock and rinsed beans and continue to cook until warmed through

-        Top with avocado and corn chips (or panfry your own corn tortillas cut in small strips). Serves 2.


  • Amanda Watkins

    Amanda is a graduate of McMaster Humanities, majoring in Multimedia and Communication Studies. She started at The Silhouette as a Lifestyle volunteer in her first year and is now Editor-in-Chief. She humbly acknowledges that she started from the bottom and now is here.

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