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This Veggie Tofu soup is simple to make and sure to satisfy 🙂 An easy to make vegan recipe, loaded with vegetables and nutrients! Add in some tofu for additional protein and you have a well balanced meal.
Makes 6 serving
Nutritional value per serving: Calories 113, Fat 3g, Carbs 19g, Protein 4g
1 1/2 Tbsp olive oil
2 carrots, peeled and diced
1 large onion, diced
4 tsp garlic, minced
2 cups shredded cabbage
1/2 pound green beans (fresh or frozen)
1 package extra-firm organic Tofu
6 cups low sodium broth
1 (28oz) can diced tomatoes, with liquid
1 cup chickpeas
1 pkg sliced mushrooms
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp sea salt
1 large zucchini, diced
Heat oil in a large pot over medium heat
Add the carrots, onion and garlic and cook for about 5 minutes.
Add all the remaining ingredients EXCEPT the zucchini and bring to a boil.
Cover, reduce the heat to simmer for about 15 minutes or until the beans are tender.
Add the zucchini and cook until just tender (approx. 10 min)