Have you ever followed a basic recipe, only to have it come out horribly? Yeah, that happens to me occasionally, and it’s always such a bummer when it does. When I saw this recipe (gone wrong), I thought it looked good and wanted to try it. It’s hard to find vegetarian soup recipes that are really hearty because typically a nacho soup would have beef or some kind of meat, right? So this veggie-only option is really great, however the recipe I followed did not come out well…it came out bad. So bad that I ended up tossing it. It just really didn’t seem salvageable. I hate hate hate wasting food, but sometimes I guess there is nothing that can be done. I was still determined to fix this recipe though, and make it great. With the big changes I made, I think it came out really well and have definitely added this to our regular soup rotation.
This soup is thick, I mean thick (however you can thin it as much as you want), but it’s really great for dipping. Bread, chips, and veggie sticks would all be great dippers. This soup is so dip-able in fact, that you could keep it super thick, and serve it as a bean dip at a party. It’s versatile and you can thin it out to your desire based on what you want to use it for.
You can also add a multitude of toppings to this soup. I really liked it topped with cheese and green onions, while my husband added some hot sauce, cheese, green onions, Greek yogurt (or sour cream), and a bit of pico de gallo. There are lots of options! It would be fun to set this up as a ‘top it yourself’ bar on the table….everyone can add what they like, kind of like a taco bar!
- 1 TBS oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 bell pepper (red, yellow, or green are all fine)
- 1/2 tsp chilli powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 15 oz can diced tomatoes (I like fire-roasted)
- 15 oz can vegetarian refried beans
- 10 oz can red enchilada sauce
- 1 cup veggie stock or water (if making dip, this might not be needed)
- salt
- black pepper
- **Optional toppings: cheese, sour cream/Greek yogurt, guacamole, green onions, salsa, hot sauce, etc.
- 1. Heat oil in a pot, and cook the onion, garlic and pepper over a medium heat until translucent and soft.
- 2.Add chili powder, paprika, cayenne, salt, and pepper; cook a few more minutes while stirring until fragrant.
- 3. Add tomatoes, refried beans, and enchilada sauce, and mix well. Cook over low heat, mixing frequently for a few minutes.
- 4. Slowly add the vegetable stock while mixing until you reach your desired consistency.
- Serve hot with your desired toppings.
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– Allyson
Sheri says
Another good looking recipe! I might add some crumbled queso fresco on top of mine.
Lauren says
Delicious! Loved it. I added the full cup of vegetable stock so the soup would be a little thinner, then puréed it.