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Garden Vegetable Tofu Soup

I.am.Vegetarian's picture
Ingredients
  Onion 1 Large
  Oil 2 Tablespoon
  Carrots 1 Pound, peeled
  Celery 1 Pound (Including Leaves)
  Zucchini 1 Medium, scrubbed
  Green beans 8 Ounce, cut into 2 inch lengths
  Cabbage head 1 Small
  Parsley sprigs/One 16 ounce can tomatoes 3
  Tomatoes 4
  Vegetable seasoning 2 Tablespoon (Spike Or To Taste)
  Brown sugar 1 Pinch
  Bay leaf 1
  Soy sauce 1 Tablespoon
  Pearl barley 2 Tablespoon
  Water 6 Cup (96 tbs)
  Tofu 22 Ounce, drained, cut into 1-inch cubes (1 Block)
Directions

MAKING
1) In a food processor bowl with a slicing disc, process the onion until sliced.
2) In a large pot or 6-quart pressure cooker, saute the onion slices in the heated oil over a medium-high heat until transparent, but not browned.
3) Process the carrots, celery and zucchini until sliced and
stir into the pot.
4) Stir in the green beans.
5) Process the cabbage until sliced, remove from the bowl and keep aside.
6) In a food processor bowl with a metal blade, process the tomatoes, until coarsely chopped.
7) Stir into the pot along with the Spike seasoning, brown sugar, bay leaf, soy sauce, pearl barley and water.
8) Cook at 15 pounds of pressure 10 minutes and cool the cooker immediately. Uncover and gently stir in tofu cubes.
9) Alternately, cook the soup in a pot over the range for about 30 minutes until the vegetables are just tender.
Add the tofu cubes during the last 5 minutes of cooking.

SERVING
10) Place some cabbage in soup bowls, ladle over hot soup and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
6

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