UMAMI Ensalada Fresca Soup


1 medium onion, diced
2 ribs celery, diced
1 small red pepper, diced
2 cloves of garlic, peeled
2 Tbsp extra virgin olive oil
6 C vegetable broth (or 4 cups + 2 cups water)
28 oz can stewed tomates
juice of 1 lime (2 TBSP)
salt & pepper
UMAMI Original

makes 2-3 liters


In a large soup pot, heat olive oil on medium heat.
When oil is hot, add onion, celery and red pepper.

Saute vegetables in oil for 3 minutes.

Open salad kit and set crunchies package aside.
Empty contents into pot, stirring to combine. Season with a little salt and pepper.

Add stock/water and tomatoes to pot; stir to combine. Reduce heat to medium-low and simmer uncovered for 10 minutes.

Add corn, beans and lime juice to soup; stir. Season as desired with additional salt and pepper.

Serve immediately with a generous drizzle of UMAMI Original, a dollop of sour cream or non dairy yogurt, fresh cilantro and crunchy corn tortilla chips.
Add hot sauce, if desired


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