Spring Vegetable Soup with Green Bean Stir-Fry and Tofu

Spring Vegetable Soup with Green Bean Stir-Fry and Tofu
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 141.1
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 847.6 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.1 g

View full nutritional breakdown of Spring Vegetable Soup with Green Bean Stir-Fry and Tofu calories by ingredient
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Introduction

A light vegetarian soup that is low on calories. A light vegetarian soup that is low on calories.
Number of Servings: 4

Ingredients

    I use 1/2 block of Naysoya Lite Tofu but regular medium to firm Tofu may be used.

    If you need to cut down on salt you can use a 4-5 cups of a low-sodium vegetable broth instead of the pre-packaged soup.

    The Birds Eye Green Bean Stir-Fry is low sodium (75 mg in the whole 14.4 oz bag). FYI, it contains noodles.

    Of course you can substitute with your favorite veggies.

    This recipe may be converted to Vegan by substituting the Stir-Fry vegetables with your own choices.

    I use 1 Tbl oil to Air-Fry the Tofu in a Phillips Rapid Air Technology Air Fryer.

Tips

I serve with 1 oz dollop of Chobani Plain Yogurt.
It can also be served with croutons, crackers, or parmasean cheese.
I also like to add Red Pepper flakes to add some heat.


Directions

Mix 5 cups of water with Knorrs Spring Vegetable Soup and 1 Knorrs vegetable bullion cube.
Add Birds Eye Green Bean Stir-Fry mix and Zucchini.
Cook until hot.
Slice the Tofu into strips for Air-Frying
Air-Fry Tofu (do this while soup is simmering) (4 minute on each side at 390 degrees)
Dice the Tofu into smaller bite-sized pieces.
Add air-fried Tofu to soup and simmer 1 minute.
Serve.

Serving Size: Makes 4 servings about 1.5 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user SFALLON67.

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