1/2 pkg. El Burrito Soyrizo or SoyYum Chorizo
1/2 cup onions, chopped
1/2 cup celery, diced
1/2 cup red bell pepper, chopped
2 cups low sodium vegetable broth
2 cups potatoes, diced
1 (1 lb.) bag frozen whole kernel corn
2 cups soymilk
1 tbsp. fresh parsley, chopped
vegetable oil

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 add 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.

Submitted by: El Burrito Soyrizo