Vegan Meal-in-a-Jar: Taco Soup
- Jennilyn Tanner
- Mar 5
- 3 min read
Updated: Mar 11
I love having quick, easy, and nutritious meals on hand, especially on busy days when I don’t feel like cooking from scratch. That’s why this Meal-in-a-Jar Taco Soup has become a staple in my pantry! It’s a completely vegan, plant-based, shelf-stable, and whole-food meal that I can prepare in advance and just add water whenever I’m ready to eat.
This recipe is super customizable, packed with protein and fiber, and has all the cozy, comforting flavors of a classic taco soup. Let me show you how I make it!
Why I Love This Recipe
✔ Meal prep friendly – I can make several jars at once.
✔ No refrigeration needed – Perfect for emergencies or travel.
✔ Whole food & plant-based – Packed with nutrients and flavor!
If you give this Meal-in-a-Jar Taco Soup a try, let me know how you customize it! I’d love to hear your favorite add-ins. Happy cooking!
What You’ll Need
I like to layer my jars with:
Freeze-dried vegetables (corn, green chili peppers, onions, tomatoes—whatever I have on hand!)
Freeze-dried beans (Black and pinto)
Tomato powder and sauce
Various seasonings (I use garlic, salt, chili powder, cumin))
Vegetarian beef bouillon (for that deep, savory base)
Instant brown rice (optional, but great for making it extra filling)
Cashew cream (optional)
Cilantro (optional, but I love the extra herbiness)
Just add water to turn this shelf-stable whole food plant-based meal into an instant lunch or dinner.
Quick and easy to prep - literally minutes - for a busy day when you don't have time to cook.
Our version of Taco Soup in a jar is hearty, nourishing and delicious. Get those beans in with 2 types of instant beans, lots of veggies, and savory spices. You won't believe how fast and easy it is! Watch while we put it together, cook it up, and sample it. Yum!
Recipe
Layer in order in a quart mason jar:
1/2 tsp garlic powder
1/8 tsp salt
1 tsp chili powder
3/4 tsp cumin
1/2 tsp Thrive vegetarian beef bouillon
1/2 tsp Thrive limeade powder or other dried lime powder
1 tsp Thrive Chef's Choice seasoning
1/8 c. Thrive tomato sauce mix
1 Tb Thrive tomato powder
1/4 c. Instant brown rice
1/4 c. Freeze dried chopped onion
3/4 c. Thrive Instant black beans
1/2 c. Thrive Instant pinto beans
1/3 c. Freeze dried sweet corn
1/4 c. Freeze dried green chili peppers
1/2 c. Freeze dried tomato dices
Put a lid on the jar and store in a cool, dark, dry place. When ready to use, add the contents of jar to 6 cups water in a medium saucepan. Bring to a boil and simmer 20 minutes. Test beans for tenderness and simmer a little longer if needed. Remove from heat and stir in one tablespoon Cholula sauce. If desired, serve with chips, cashew cream or plant-based yogurt, or other toppings (lettuce, tomatoes, olives, etc.
How I Cook It
When I’m ready to eat, I simply:
1️⃣ Pour the contents of the jar into a pot.
2️⃣ Add water (I eyeball it, but usually enough to cover everything with some extra).
3️⃣ Bring it to a boil, then simmer until the beans are tender, stirring occasionally.
4️⃣ Add a tablespoon of Cholula sauce and stir it in.
That’s it! In about 30 minutes, I have a steaming bowl of flavorful, protein-packed taco soup ready to enjoy.
How I Serve It
I love topping my soup with:
✅ Fresh cilantro
✅ Avocado slices
✅ A squeeze of lime juice
✅ Crushed tortilla chips for crunch
✅ Cashew cream for a creamy, dairy-free addition
It’s cozy, filling, quick and so easy without any of the processed stuff!
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