Vegan Fiesta Soup Food

VEGAN BLACK BEAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
• Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

MEXICAN FIESTA SOUP

Steps:

• In large saucepan combine salsa, black beans, corn, turkey and broth.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes.
• Garnish each serving with sour cream and cilantro.

FIESTA PORK SOUP

Steps:

• In medium saucepan, cook and stir pork until browned. Drain.
• Add chicken broth, picante sauce, cumin and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes stirring occasionally.
• Stir in cheese soup; simmer until heated through. Do not boil.
• Pour into serving bowls; garnish with tortillas chips and sour cream.

FIESTA PASTA SOUP

Steps:

• (remember spices can be adjusted to taste).
• In soup pot, combine all ingredients up to the sausage bringing to a boil, cover and reduce heat to simmer for 10 minutes.
• Slice sausage in 1/2 lengthwise then thinly slice into pieces.
• Add the sausage, pasta, corn& black beans to the broth mixture, cover& simmer another 10 to 15 minutes (or until vermicelli is cooked).
• Stir in lime juice.
• Ladle into bowls and garnish each with thinly sliced avacado (or you can chunk if you prefer) and grated cheese.
• Note: I like to serve this with hot Mexican corn bread and a small dinner salad.

VEGAN FIESTA SOUP

Steps:

• Dice the onion and brown it in a large pan/pot with a little oil.
• Add crumbles to the onion and quickly saute for one more minute.
• Drain beans and corn. Add beans, corn, tomatoes to the pot and stir.
• Fill one and a half cans with warm water and add the water to the vegetable mix. Add salsa and taco seasoning. Add chili flakes if desired.
• Bring to a boil. Reduce heat and simmer for 15 minutes.
• Serve with cheddar cheese and tortilla chips.

VEGAN CORN CHOWDER

Steps:

• Slice the corn off the cob. Stand the corn cobs in a bowl and slice the corn off. Then break the corn cobs in half with your hands. Set aside both the fresh corn and the empty corn cobs.
• Add the vegan butter to a pot along with the chopped onion and sauté until the onions are softened.
• Add in the crushed garlic and dried thyme and sauté with the onions.
• Add the all purpose flour and stir in, then add in the vegetable stock, light coconut milk and coconut cream and whisk together.
• Add in the peeled chopped potatoes, the empty corn cobs (you don't need to use all of them, just as many as can comfortably fit in the pot) along with the bay leaf.
• Bring to a simmer and then cover the pot and let everything cook for around 25 minutes until the potatoes are soft.
• Remove the corn cobs and the bay leaf.
• Add the fresh corn and let it cook for 5 minutes and then add in the chopped green onions and stir in. Add the salt and sprinkle on some black pepper to taste.
• Serve with more chopped green onions on top and a sprinkle of ground black pepper.