Tacos, noodles, and soup are some of our favorite foods in the Miller household. So there should not be any wonder why we love this Vegan Taco Noodle Soup so much!
This is another great example of why having cooked, cooled, and ready to use simple starchy staples is so useful. In this taco noodle soup recipe, all that you really have to focus on is warming the black beans, creating a wonderful broth of spices, and plumping up the noodles of your choosing.
When choosing a noodle for this recipe you can go a couple of different routes. Tiny pasta like we used in the recipe video offers a chance at enjoying noodles with every bite. But a larger style of pasta can also work great if you really want something that can act as a vessel to scoop up the delicious broth that the spices create.
Taco Noodle soup is a great vegan recipe that can be prepared in just a few minutes. We love to use different shapes of noodles every time we make this soup.
- 10 cups water
- 5 cups black beans (cooked)
- 8 ounces dry pasta (we used cavatelli)
- 1/2 cup soy curls
- 1/4 cup nutritional yeast
- 1 1/2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Bring the 10 cups of water to a boil in a medium to large-sized stockpot.
Once the water is boiling, add in the rest of the ingredients and stir so that all of the spices are well combined.
Turn the temperature down to medium to high heat and cook the soup for 15 to 25 minutes, stirring every few minutes.
The size or type of pasta you are using will determine how long the soup needs to cook before the pasta is cooked all the way through.
Video Source: Plant Based Gabriel
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