Tonight I created this soup for a friend who was feeling a little down. I made it vegan and all organic, because that’s how she likes it, but feel free to make whatever adjustments that work for you! This soup is zesty yet comforting and hits just the right spot on a cold Winter’s day. (And pssst! Your loved ones will never know it’s meatless! Mine sure didn’t. 🙂 ) Remember, using high quality ingredients will produce a more vibrant, fresh flavored outcome. And lastly, a forewarning that this soup does pack a small kick, so if your audience can’t handle much heat be sure to use mild green salsa and half the chili powder. 😉 Enjoy!
Makes approx. 10-12 Servings
One large ONION, chopped
Two RED BELL PEPPERS, chopped
Four cloves of GARLIC, minced
A glug of OLIVE OIL
18 oz. to 24 oz. VEGAN CHORIZO (casing removed)
Two cans GREAT NORTHERN BEANS, rinsed and drained
One can BLACK BEANS, rinsed and drained
64 oz. VEGGIE BROTH
16 oz. GREEN CHILE SALSA VERDE
1 teaspoon CHILI POWDER
One teaspoon CUMIN
SALT & PEPPER to taste (I use a fine sea salt)
One bunch CILANTRO, rinsed, patted dry, and roughly chopped (reserve half to add at the end)
Four GREEN ONIONS, rinsed and chopped (reserve half to add at the end)
One LIME, juiced
Optional: VEGAN SOUR CREAM or PLAIN SOY YOGURT, chopped AVOCADOS, freshly fried or prepackaged TORTILLA CHIPS/STRIPS (I fried up some flour tortillas since that’s what I had on hand.)
In a large pot over medium-high heat, saute the first 4 ingredients together until the onions start to turn translucent. Add your chorizo (casings removed!) and saute for another few minutes. Add the remaining ingredients to the pot except half of the cilantro, half the green onions, and the lime juice. (Set those aside for later.) Give it all a good stir, turn down the heat to medium-low, cover and let simmer for 30 minutes or so to let the flavors mesh. Be sure to stir occasionally.
About 5 minutes before your soup is done simmering, stir in the remaining cilantro, green onions, and lime juice.
If desired, serve with crushed tortilla chips/strips, a dollop of vegan sour cream or soy plain yogurt, and chopped avocados sprinkled on top.