This is a quick and easy soup that you’ll swear tastes like liquid enchiladas.
3 cups crushed organic tomatoes
2 cups vegetable stock or Water
2 stalks celery
1/4 cup red organic chili powder
8 parsley leaves
salt and pepper to taste
1 cup cooked adzuki beans
REAL Jalapeño Jack Cheese for garnish: this is our Almond Mozzarella Cheese flavored with jalapeños. Or use your favorite vegan cheese.
Rough chop the onion, celery, carrots and put them in a large sauce pan with the water, tomatoes, parsley, chili powder, salt and pepper. Bring to a boil. Turn down the heat and simmer for 20 minutes or until the vegetables are soft.
Let cool to room temp. Put the warm mixture in a Vitamix or other high power blender and blend until smooth. A normal blender may be used, it will just take longer to get smooth, by pulsing and scraping down the sides. Return sauce to the pot and add the cooked adzuki beans. Bring the soup back up to a boil. Turn down the heat and simmer an additional five minutes.
Serve in bowls and garnish with a generous portion of shredded vegan jalapeño jack.