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!
- 7 1⁄2 cups water
- 1⁄2 teaspoon crushed dried oregano
- 5 whole peppercorns
- 2 bay leaves
- 1 lb tofu, diced
- 1 (16 ounce) can diced tomatoes
- 1 (16 ounce) can cut green beans
- 2 medium carrots, thinly sliced
- 1 medium white onion, chopped
- 1⁄2 cup red wine
- 1⁄2 teaspoon red pepper flakes
- 1 head cabbage, chopped
Directions See How It's Made
- In a soup kettle, combine water, oregano, peppercorns and bay leaves.
- Bring to a boil, then reduce to a simmer, cover lightly, and cook, stirring occasionally for about 10 minutes.
- Remove from heat, strain and discard vegetable matter, and return liquid to the pot.
- Add the tofu, tomatoes, beans, carrots, onions, and wine.
- Return to a boil, reduce to a simmer, and continue to cook, stirring, for about 10 minutes.
- Add the pepper flakes and cabbage, and continue to cook for about 20 minutes longer, or until all the vegetables are tender.
- Adjust salt and pepper to taste and serve immediately.