Taco Soup is the perfect choice when you’re craving something warm, filling, and packed with flavor. This healthy taco soup with roasted sweet potatoes, beans, and corn is a comforting meat-free option that still delivers all the bold, zesty flavors you love from taco night. Whether you’re making it on the stovetop or in a slow cooker, this recipe will quickly become a go-to for cozy weeknight meals.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado slices, lime wedges, tortilla strips, fresh cilantro, shredded cheese
Instructions
- Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized. - Cook the Base
In a large pot, heat a little olive oil over medium heat. Sauté onion, garlic, and bell pepper for 4–5 minutes until fragrant and softened. - Add the Flavor
Stir in taco seasoning, cumin, and smoked paprika. Cook for 1 minute to bloom the spices. - Build the Soup
Add black beans, kidney beans, corn, diced tomatoes, vegetable broth, and roasted sweet potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes. - Serve & Enjoy
Ladle into bowls and top with avocado, lime, cilantro, or tortilla strips for added crunch.
Health Benefits
This healthy taco soup doesn’t just taste incredible — it’s packed with nutrients:
- Sweet Potatoes: Rich in fiber, vitamin A, and antioxidants that support eye health and immunity.
- Beans: Provide plant-based protein and iron, making this soup filling and energizing.
- Corn & Tomatoes: Add natural sweetness, vitamin C, and potassium.
- Spices: Cumin and paprika support digestion and add anti-inflammatory benefits.
Variations & Cooking Tips
- Stovetop Method: Quick and ready in under 40 minutes, perfect for busy nights.
- Crockpot Method: Combine all ingredients (except toppings) in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
- Extra Protein: Add quinoa or lentils for more bulk.
- Spicy Kick: Toss in a diced jalapeño or a dash of chili powder.
Serving Suggestions
Pair this taco soup with warm corn tortillas, a crisp green salad, or baked tortilla chips. It also keeps beautifully in the fridge for up to 4 days, making it great for meal prep.
Conclusion
This taco soup with sweet potatoes is a vibrant, nourishing, and family-friendly meal that fits into both weeknight cooking and special weekend dinners. Packed with fiber, flavor, and color, it’s the healthy taco soup recipe you’ll return to again and again.
Save this recipe to bring warmth, flavor, and comfort to your table any night of the week!
