vegan tofu and vegetable soup

vegan tofu and vegetable soup
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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
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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.

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