vegan tofu and vegetable soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of vegan tofu and vegetable soup calories by ingredient
Introduction
season to taste. season to taste.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
Tips
cook while prepping ?
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.
Serving Size: 6 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROZALIND1957.
