1 medium onion, diced2 ribs celery, diced1 small red pepper, diced2 cloves of garlic, peeled2 Tbsp extra virgin olive oil6 C vegetable broth (or 4 cups + 2 cups water)28 oz can stewed tomatesjuice of 1 lime (2 TBSP)salt & pepperUMAMI 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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