1 can black beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes
1 onion, diced
2 cups vegetable broth
1 tablespoon taco seasoning
1 tablespoon olive oil
Salt and pepper to taste
Heat the oil in a large pot over medium heat, add the diced onion, and sauté until translucent, about 3-4 minutes.
Stir in the black beans, corn, and diced tomatoes, mixing well to combine all ingredients.
Add the vegetable broth to the pot and bring to a gentle boil.
Sprinkle the taco seasoning into the pot, stirring to incorporate, and allow the soup to simmer for about 15 minutes.
Taste the soup and add salt and pepper as needed, adjusting spices to preference.
Ladle the soup into bowls, topping with garnishes like avocado, cilantro, or shredded cheese.