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.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
471 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
3 cloves garlic, minced
salt and ground black pepper to taste
1 (6 ounce) can tomato paste
1 tablespoon vegetable oil, or as needed
2 teaspoons vegetable oil, or as needed
½ teaspoon adobo seasoning
2 cups chopped kale, or to taste
4 vegan burger patties
1 small onion, diced, or more to taste
½ teaspoon ground chipotle pepper, or to taste
10 cups vegetable stock, divided
1 (26 ounce) can whole plum tomatoes with juice, or to taste