Erin Riley-CarrascoPETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 and her Alma Rescue Foundation co-founder Suzie Williamson make a delicious, vegan version of a traditional Mexican tortilla soup called Caldo de Refri, a soup she makes in her hometown of Vizcaino, Baja. ENJOY!

 

This Baja inspired mexican vegan soup, Calso de Refri, is an abundance of spicy goodness packed with plant based protein! Erin Riley-Carrasco and her ALMA Rescue Co-Founder Suzie Williamson just returned from Baja with 8 rescued dogs and made this soup at Suzie’s house in Vizcaino, Baja. Calso de Refri means “refrigerator soup” and it means taking whatever you have in your fridge and combining in a big stockpot and simmering for 30 minutes. It’s a very filling soup, super easy to make and absolutely delicious!! ENJOY! #vegan #mexicanveganfood #veganfoodshare #proteinpacked #crueltyfree #veganinspiration #comfortfood #letseatvegan #healthyandvegan #saturdaysnackdown #janeunchained #veganin2019

The ingredients for vegan Mexican Tortilla Soup.

 

Vegan Mexican Tortilla Soup.

 

Erin and Suzie posing with their delicious Mexican Soup.

 

The Recipe:

 

INGREDIENTS: *Don’t rinse liquid in cans. 
1 16 oz can of Pace Picante Salsa
1 12 oz can of diced Green Chili
1/2 can (6 ozs) Jalapeños
1 40 oz can Pinto Beans
1 40 oz can Black Beans
1 14 oz can white Hominy
6  ozs sliced black olives
1/2 cup sliced organic carrots
1 12 oz can Southwest Corn
6 ozs Garbanzo beans
1/2 Red Onion Chopped
1/2 Orange Bell Pepper Chopped
5 garlic cloves minced
Toppings:
Fresh green onions
Fresh cilantro
Fresh Jalapeños
Fresh avocado
Tortilla strips or Fritos
Optional: Vegan sour cream, Chipotle sauce (Hampton Creek)
Put Salsa, garlic and organic carrots in the stockpot and simmer for 15 minutes. Add all the other ingredients and let simmer another 20-25 minutes
When the soup is done, ladle into bowls and use your favorite toppings.