Simply Vegetarian Soup
From matth 10 years ago
- 15 to make
- Serves 2
A variation on my leftover chicken or turkey recipe. I recently made this for a large party, and everyone loved it and wanted the recipe: so here it is!
Ingredients
- Handful of baby carrots (about 5) shopping list
- Two large celery stalks shopping list
- 1/2 large onion shopping list
- 2 handfuls of rice (about 1/3rd cup) shopping list
- 1/2 package of firm tofu, cut into bite-sized pieces shopping list
- black pepper shopping list
- 2 1/3 cups of water shopping list
- 1 tbs low sodium vegetable bullion shopping list
- 1 of my Simply Sauteed mushrooms recipe - double the cooking wine in that recipe shopping list
How to make it
- Pour water into a medium saucepan and put in the bullion.
- Turn heat to medium
- Start the Simply Sauteed Mushrooms, and get that completely going before continuing. Only use the normal amount of cooking wine at this point.
- Cut baby carrots in half or thirds, cut celery across the bias, and onion into pieces and add to saucepan. I keep the onion in relatively large pieces.
- Add rice and black pepper (1 tsp if you want it spicy warm, more or less to taste).
- The mushrooms should be ready about now, so add them them to the soup, but don't pour in the liquids - you need them.
- Add the tofu to the skillet, plus the rest of the cooking wine. You might need to add a little more soy sauce as well.
- Stir-fry that tofu for maybe 3 minuted, then add it and all the liquids to the soup.
- Stir and let simmer for about 8 minutes (it's been cooking for 4 minutes already as you were cooking the tofu). You don't need to touch it again.
- Serve and enjoy!
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