Cozy mushroom vegetable tomato soup made with Puerto Rican spices and flavors. Whipped up in just 20 minutes. Serve this vegan soup with a piece of warm, toasted bread or a side salad.
Heat a dutch oven over medium-high heat and add olive oil. Once the oil is hot, add the sofrito, tomato sauce, sazon, adobo, and bay leaves. Stir to combine and cook for 1 minute
Next, add the green peas, mushrooms, and potatoes. Stir everything together.
Then, add the water. Cover the dutch oven with a lid and bring soup to a boil. Once at a boil, lower temperature to a soft simmer and cook until potatoes are fork-tender, about 12-15 minutes.
Remove bay leaves from the soup. Serve.
Notes
You can purchase sofrito in a can or in the freezer section (depending on what your grocery store has on hand). However, I recommend making the sofrito yourself. It's easy, cheap, and it tastes so much better. And I mean significantly better.
I used sazon with msg. But if you're riding the anti-msg train, that's fine. You can find no-msg sazon online - you'll just need to adjust to taste. It might taste less salty than the msg version of the stuff.
If you like your soup on the saltier side, add more adobo or sazon. Once the soup is done, check the taste and make changes if you need to.