Скачать или смотреть Salpicao & Vegetable Soup (Vegan) | PlantBased & More

Filled with crisp, tender veggies and chunks of vegan Salpicao in a warm and tasty broth. You'll love this simple, filling, and nutritious soup!

INGREDIENTS
1 tsp olive oil
1 cup Vegan Salpicao
1 small onion, choppped
1 cup carrots, diced
A pinch of dried oregano
3 cups vegetable broth
1 400g can crushed tomatoes
1 cup potatoes, chopped
1 cup green beans, chopped into 1 inch length
1/4 cup fresh parsley, chopped
Salt & Pepper to taste

PROCEDURE
1 Heat a large pot over medium-high heat and add olive oil. Once the oil is hot, add in the Vegan Salpicao, and let cook for a minute. Add onions and carrots and sauté until onions are tender about 4 minutes. Add in a pinch of dried oregano.

2 Stir in the broth, diced tomatoes, potatoes. Season with salt and pepper. Bring mixture to a boil then let simmer over medium low for about 10 minutes, covered. Check if potatoes are fork tender then add in the green beans. Taste and adjust seasonings if desired. Let simmer for another 3 to 4 minutes or until beans have slightly softened.

Remove from heat, add in fresh parsley. Serve warm with toasted bread.

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