Recipe By Alicia
Rating
Published Jun 8th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 4 servings Calories 471.1

A hearty and yummy vegan soup that’s a twist on an old favorite. Serve with homemade crusty garlic bread and you have yourself a delicious main dish.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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 471.1
  • Carbohydrate 74.5 g
  • Cholesterol 1.3 mg
  • Fat 12.4 g
  • Fiber 11.8 g
  • Protein 20.9 g
  • Saturated Fat 1.7 g
  • Sodium 1627.7 mg
  • Sugar 13.5 g
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