Wild Rice and Tofu Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Wehani rice or other wild rice variety4 tbsp best quality olive oil1 cup carrots, peeled and diced1 cup parsnips, peeled and diced1 cup sweet Vidalia onion, diced6 cups low-sodium chicken or vegetable stock3 cups low-fat, plain soymilk1 garlic clove1 cup white kidney beans1 cup kidney beans1 cup black beans1 cup regular tofusea saltblack pepper
4 servings
1. Cook rice according to package directions (*TIP to speed up cooking time, add uncooked rice to the stock at the beginning. Or use planned leftovers)
2. Meanwhile, saute carrots, parsnips, and onion in olive oil.
3. In large pot place sauted vegetables, poutry stock, soymilk, Add garlic, beans and tofu. Simmer for 10 minutes. Add cooked rice and stir until blended. Season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user AER1977.
1. Cook rice according to package directions (*TIP to speed up cooking time, add uncooked rice to the stock at the beginning. Or use planned leftovers)
2. Meanwhile, saute carrots, parsnips, and onion in olive oil.
3. In large pot place sauted vegetables, poutry stock, soymilk, Add garlic, beans and tofu. Simmer for 10 minutes. Add cooked rice and stir until blended. Season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user AER1977.
Nutritional Info Amount Per Serving
- Calories: 644.0
- Total Fat: 24.0 g
- Cholesterol: 3.8 mg
- Sodium: 2,909.9 mg
- Total Carbs: 69.1 g
- Dietary Fiber: 17.9 g
- Protein: 44.6 g
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