A delicious vegan soup that puts a new spin on an old classic. You have a fantastic main dish on your hands when you serve it with homemade, crispy garlic bread.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons vegetable oil, or as needed
- 4 vegan burger patties
- 1 tablespoon vegetable oil, or as needed
- 1 small onion, diced, or more to taste
- 3 cloves garlic, minced
- ½ teaspoon ground chipotle pepper, or to taste
- salt and ground black pepper to taste
- 10 cups vegetable stock, divided
- 1 (6 ounce) can tomato paste
- 1 (26 ounce) can whole plum tomatoes with juice, or to taste
- ½ teaspoon adobo seasoning
- ½ teaspoon sazon seasoning
- 2 pounds potatoes, cut into bite-sized cubes
- 2 cups chopped kale, or to taste
Instructions
- Heat 2 teaspoons oil in a skillet over medium heat. Add vegan burger patties; cook, flipping halfway, until browned, about 6 minutes. Transfer to a plate and cut into bite-sized cubes.
- Heat remaining oil in a pot over medium-high heat. Add onion, garlic, chipotle pepper, salt, and pepper. Saute until onion is translucent, about 5 minutes. Add 1 cup vegetable stock and tomato paste; bring to a simmer. Add the browned vegan patties and plum tomatoes with juice.
- Pour remaining vegetable stock into the tomato mixture. Sprinkle in adobo seasoning and sazon. Bring to a boil. Add potatoes and kale; cook until potatoes are tender, 10 to 15 minutes.
Nutrition Facts
| Calories | 471 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 12 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 1628 mg |
| Sugars | 14 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |