Vegan Vegetable Soup

1 can of crushed tomatoes (about 4 cups)
1 cup sliced carrots
1 cup diced onions (or to taste)
Garlic to taste
1 block extra-firm tofu, 1/2 inch cubes
2 2 and 1/2 inch red potatoes
2 cups diced zucchini
2 cups diced yellow (crooked neck) squash
2 cups chopped fresh mushrooms
1 cup fresh green beans
2 cups(one can) rinsed cooked black beans
Fresh cilantro to taste
Basil to taste
Tarragon to taste
Salt and Pepper to taste
2 Tablespoons olive oil
1 tablespoon toasted sesame oil
1 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.