Tomato-veggie soup with edamame & tofu bits

Name: Tomato-veggie soup with edamame & tofu bits Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Ingredients: 1 1/2 T. real bacon bits; 2 T. olive oil; 2 cloves garlic minced; 1/2 c. diced onion; 1/2 small head of cabbage chopped small; 2 carrots sliced; 1 t. mixed herbs (saltless herb mix); 1 can V-8 juice (reg. size - not mini); 1 14 oz. can diced tomatoes; 1 14 oz. can vegetable broth; 1 can great northern beans rinsed; 1 cup frozen shelled edamame; 1/5 package (100 grams) firm tofu diced small

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 10

Ingredients

1 1/2 T. real bacon bits2 T. olive oil2 cloves garlic, minced1/2 c. diced onion1/2 small head of cabbage, chopped small2 carrots, sliced1 t. mixed herbs (saltless herb mix)1 can V-8 juice (reg. size - not mini)1 14 oz. can diced tomatoes1 14 oz. can vegetable broth1 can great northern beans, rinsed1 cup frozen shelled edamame1/5 package (100 grams) firm tofu, diced small

Directions

In large pot, saute bacon bits, onion, garlic, and cabbage until onion is translucent. Add carrots, herbs, V8, tomatoes, vegetable broth, beans, and edamame. Add a cup of water, and bring to a boil; reduce heat and simmer 30 minutes or until carrots are tender. Add tofu bits and cook 5 more minutes.

Nutrition is based on a yield of 10 cups of soup and assumes a one-cup serving size. If you want accuracy, add water at the end of cooking to make your pot equal 10 cups.

Number of Servings: 10

Recipe submitted by SparkPeople user FINEDEZINER.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving