Hot and Sour Leftover Soup

Another from the throw-together vault. Waste not, want not and all.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (10 1/2ounce) can  beef consomme
• 10 1⁄2 ounces water, added to prepare the consomme
• 3  chicken bouillon cubes
• 3  cups water
• 1  carrot, chopped
• 1  yellow bell pepper, chopped
• 1  cup leek, chopped
• 1⁄2 cup fresh parsley, chopped
• 1⁄8 cup white vinegar
• 1⁄4 cup lime juice
• 2  tablespoons soy sauce
• 8  ounces extra firm tofu, drained and cubed
• 2  egg whites, medium
• 1  tablespoon  garlic salt

Directions

1. Mix the water, consommé and bullion in a soup pot and bring to a boil over high heat.
2. Add carrot, bell pepper, leeks, and parsley to the boiling broth, and continue to boil.
3. After 5 minutes, add vinegar, lime juice and soy sauce. Continue to boil until carrots are tender.
4. Add tofu and garlic salt to soup, and bring back to a boil for 3 minutes or so.
5. Lower heat to medium, and drizzle egg whites into soup. Simmer until egg whites are firm.
6. Serve hot. I had mine over a small quantity of whole wheat pasta, and that was pretty good.