Vegan Vegetable Soup

This recipe is from member Woody Raine's profile which was featured in our February/March 2001 newsletter.

• Ready In: 1 hr
• Serves: 10-12
• Yields: 1 pot of soup

Ingredients

• Browned Tofu (if including)

• 1  lb tofu, cut into 3/4-inch cubes
• 3  tablespoons soy sauce
• 1⁄2 teaspoon garlic powder

• Soup

• 1  tablespoon olive oil
• 1  garlic clove
• 1  onion
• 1 -2  zucchini, sliced
• 2 -3  carrots, sliced
• 28  ounces diced tomatoes (or whole tomatoes and dice them)
• 6 -8  cups water
• 2  tablespoons vegetable broth or 2  teaspoons basil
• 1  teaspoon oregano
• 1  teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2 -3  stalks celery, sliced (optional)
• 1 -2  stalk broccoli, cut up (optional)
• 1 -2  potato, diced (depending on size) (optional)
• 1⁄2 cup  noodles or 1⁄2 cup spaghetti or 1⁄2 cup barley
• 15  ounces kidney beans

Directions

1. Browned Tofu (if including):
2. Preheat oven to 350.
3. Mix all ingredients.
4. Bake on an oiled cookie sheet for 15 minutes, turning the cubes after the first 10 minutes.
5. Soup:
6. In a large soup pot, add all ingredients.
7. Turn on the heat, add oil, garlic, onion, zucchini, and carrots and saute until the onions are almost tender.
8. Add tomatoes, water, broth or basil, oregano, garlic powder, salt, and pepper.
9. Add optional vegetables, if using.
10. Bring to a boil.
11. Add pasta or barley.
12. Simmer for 15 minutes.
13. Add beans and tofu, if using.
14. Serve when thoroughly heated.