½ pkg El Burrito Soyrizo
½ cup onions, chopped
½ cup celery, diced
½ cup red bell pepper, chopped
2 cups low sodium vegetable broth
2 cups potatoes, diced
1 frozen bag corn
2 cups soymilk
1 Tbsp fresh parsley, chopped
Heat a large pot with vegetable oil over medium-high heat. Add onions, celery and bell pepper and cook until onions are tender.
Add Soyrizo and cook an additional 3 minutes. Add vegetable broth and cook an
additional 5 minutes, occasionally stirring. Add corn and simmer.
In separate pot, bring potatoes to boil. Cook until tender, about 20 minutes.
Drain potatoes and about 1 cup to soup. Place the other cup in a blender
or food processor with soymilk. Puree until smooth and add to soup.
Add parsley and simmer until thoroughly heated.
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