vegan tofu and vegetable soup

Name: vegan tofu and vegetable soup Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 serving Extra Firm Tofu Plus - Organic Nasoya (1 serving = 3 oz) (by CTB_2009); 4 cup Vegetable Broth; 1 large (3 to 4-1/4 dia.) Potato raw; 1 stalk large (11-12 long) Celery raw; 2 large (7-1/4 to 8-1/2 long) Carrots raw; .25 cup chopped Onions raw; 2 serving Signature Sweets-mini peppers (3); .5 tsp Parsley dried; .25 tsp Garlic Salt; .25 tsp Fennel seed

Minutes to Prepare: 15
Minutes to Cook: 10

Number of Servings: 4

Ingredients

4 serving Extra Firm Tofu Plus - Organic Nasoya (1 serving = 3 oz) (by CTB_2009) 4 cup Vegetable Broth 1 large (3" to 4-1/4" dia.) Potato, raw 1 stalk, large (11"-12" long) Celery, raw 2 large (7-1/4" to 8-1/2" long) Carrots, raw .25 cup, chopped Onions, raw 2 serving Signature Sweets-mini peppers (3) .5 tsp Parsley, dried .25 tsp Garlic Salt .25 tsp Fennel seed

Directions

start with the broth on high,peel wash and chop the vegetables (large dice) and add to the ( 4 quart) stockpot. turn down when starts to boil. season. Simmer until vegetables are tender.

Serving Size: 6 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user ROZALIND1957.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 192.8
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 1,086.5 mg
Total Carbs: 27.0 g
Dietary Fiber: 5.2 g
Protein: 10.7 g

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Member Reviews

EVILCECIL
great - 2/20/19