I love soup and I often make from scratch but sometimes on a weeknight I just don’t have the time or patience to cook up a homemade soup. I recently tried this soup mix from Frontier Soups and made it not only vegetarian but also vegan! I subbed beans for the chicken and omitted the cheese and instead topped with tortilla chips and avocado, plus some fresh cilantro and green onion. It was delicious, easy and quick to make and still felt homemade.
Note: I found these soup mixes at Whole Foods and I also bought there my favorite vegetable broth which is the Edward & Sons Not-Chick’n bouillon cubes. Trust me, you want a good vegetable broth because it can make or break your soup. This one has been a long time favorite of mine.
Here’s my vegan version
Ingredients
6 cups vegetable broth
1 can black beans, drained and rinsed (sub for the chicken)
1 package of Frontier Soup Enchilada Soup Mix
1 cup salsa verde
Omit the cheese if making vegan
Toppings: avocado, tortilla chips, cilantro, green onion
Method
Just follow the simple instructions on package and add desired toppings!
