Cabbage and Tofu Soup

Name: Cabbage and Tofu Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 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

(2)

Recipe by Hadice

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

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READY IN: 50mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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.

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