Mexican Soup Olé
Ingredients 1 onion, chopped
2 tsp. minces garlic
1 Tbsp. vegetable oil
1 can (15 oz.) soybeans, rinsed and drained
2 cups vegetable broth1 can (15 oz.) vegetarian refried beans
1 can (14.5 oz.) diced tomatoes undrained
1 cup salsa
1 tsp. chili powder
Optional Garnishes: shredded soy cheese, crushed tortilla chips
Instructions Sauté the onion and garlic in the oil in a large saucepan or soup pot.
While the onion is cooking, purée the soybeans in the blender with about 1 cup of the broth. Add the puréed mixture to the rest of the broth and the refried beans to the soup pot and stir until smooth. Add remaining ingredients (except optional garnishes) and bring to a boil. Reduce heat and simmer about 15 minutes to let the flavors blend. Garnish individual bowls with cheese and crushed chips, if desired.
Notes Makes 8 servings
By Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign