Cabbage and Tofu Soup

READY IN: 50mins
Recipe by Hadice

Another great vegetarian soup. Hint: Using vegetable soup instead of water will give this soup a richer flavor.

Top Review by Ami H.

This recipe is quite nice, both the missionaries and my family enjoyed it. However, it should be noted that this is not a soup which you can judge by tasting while cooking it. The ingredients need time to soak in order for the various flavors to take full affect. I tried a spoonful after putting everything together and found the soup sharp and bland. However, after setting it in the fridge overnight, (I like to prepare my meals the day before), I woke up the next morning to a comforting and savory soup. My family likes garlic, so I put in two teaspoons of minced garlic, but this is completely optional and I wouldn't put in too much. All in all, everything was great, but a large pot is necessary. Stay heart healthy everyone!

Ingredients Nutrition

Directions

  1. In a soup kettle, combine water, oregano, peppercorns and bay leaves.
  2. Bring to a boil, then reduce to a simmer, cover lightly, and cook, stirring occasionally for about 10 minutes.
  3. Remove from heat, strain and discard vegetable matter, and return liquid to the pot.
  4. Add the tofu, tomatoes, beans, carrots, onions, and wine.
  5. Return to a boil, reduce to a simmer, and continue to cook, stirring, for about 10 minutes.
  6. Add the pepper flakes and cabbage, and continue to cook for about 20 minutes longer, or until all the vegetables are tender.
  7. Adjust salt and pepper to taste and serve immediately.

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