Vegan Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 can of crushed tomatoes (about 4 cups)1 cup sliced carrots1 cup diced onions (or to taste)Garlic to taste1 block extra-firm tofu, 1/2 inch cubes2 2 and 1/2 inch red potatoes2 cups diced zucchini2 cups diced yellow (crooked neck) squash2 cups chopped fresh mushrooms1 cup fresh green beans2 cups(one can) rinsed cooked black beansFresh cilantro to tasteBasil to tasteTarragon to tasteSalt and Pepper to taste2 Tablespoons olive oil1 tablespoon toasted sesame oil1 can tomato paste
Cube tofu and spread on baking sheet sprayed with Pam. Do the same for the potatoes, and bake at 400 degrees for about an hour, or until the potatoes are brown and the tofu chewy. Set aside.
In large soup pot heat oil and add onions, garlic, mushrooms, and carrots. Allow to brown.
Add water, and remaining ingredients including the tofu and potatoes. Allow to simmer until the broth is "Tomato creamy". Makes about 18 1 cup servings.
Number of Servings: 18
Recipe submitted by SparkPeople user JACKUARO.
In large soup pot heat oil and add onions, garlic, mushrooms, and carrots. Allow to brown.
Add water, and remaining ingredients including the tofu and potatoes. Allow to simmer until the broth is "Tomato creamy". Makes about 18 1 cup servings.
Number of Servings: 18
Recipe submitted by SparkPeople user JACKUARO.
Nutritional Info Amount Per Serving
- Calories: 112.4
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 524.0 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 4.2 g
- Protein: 6.6 g
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