I made this soup last night, and it was delicious. I had a few spoonfuls of it cold this morning, and it was even tasty that way.

This is my original recipe.


1/2 onion, chopped
3-5 garlic cloves, chopped
1 medium carrot, chopped
1/2 medium sweet red pepper, chopped
2 medium red potatoes, chopped into bite-sized pieces
1/2 can sliced mushrooms (or fresh)
1 can sweet whole kernel corn (or fresh or frozen)
1 carton Imagine Organic Creamy Sweet Corn Soup (32 oz.)
Spices, to taste (I add a lot!):
Veggie pepper
Fresh basil, chopped
Fresh oregano
1 bay leaf
Ground cumin
Ground comino
Black & red pepper
Cayenne
Parsley
1 c. chopped Swiss Chard

Sauté the onion, garlic, carrot, red pepper, potatoes & mushrooms in a little water and olive oil. Add veggie pepper and stir. Cook about 6 minutes, stirring frequently.

Add Imagine soup and corn. Stir well. Bring to medium boil. Turn down to low simmer. Add additional spices and cover. Simmer 15 – 20 minutes, stirring occasionally.

Remove basil leaf. Add chopped Swiss Chard. Cover and simmer an additional 15 minutes, or until potatoes are tender. (I mashed some of mine to make the soup creamier.)

Serve with crusty Italian bread or baked pita chips.

Note: You could also add corn tortilla strips to this soup.

View this orginal post in Vegan-Vegetarian Recipe discussion board