Description
Got sniffles? Me too. This soup is the vegan answer to chicken noodle soup.
Ingredients
- 1 Tablespoon Olive Oil
- 1-½ cup Diced Yellow Onion
- 1-½ cup Diced Celery
- 1-½ cup Diced Carrots
- 1 teaspoon Salt
- ½ teaspoons Freshly Cracked Black Pepper
- ¼ teaspoons Cayenne Pepper
- 1 teaspoon Fresh Thyme, Chopped
- 3 whole Bay Leaves
- 8 cups Vegetable Stock
- 1 can (15 Oz. Size) Great Northern Beans
- 2 Tablespoons Fresh Chopped Parsley
- FOR THE TOFU:
- 1 package (about 11 To 14 Oz. Size) Extra Firm Organic Tofu
- 1 Tablespoon Olive Oil
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
Heat a large stock pot over medium heat and add olive oil. Add onions to the pan, stirring frequently. Repeat with celery and carrots. Add salt, pepper, cayenne pepper, thyme and bay leaves. Stir frequently until vegetables become tender, about 10 minutes. Add vegetable stock and beans. Bring to a boil over high heat, then turn the heat down to simmer the soup.
For the tofu:
While the soup simmers, cut tofu into 4 long planks, and press against two paper towels to get out the extra moisture. Cut into ½ inch cubes and season with salt and pepper. Heat a large skillet over medium high heat, and add in the olive oil. __cook tofu in two batches, cooking on both sides for about 5 minutes per side, or until tofu has become a golden brown.
Add tofu to the simmering soup. Add the parsley and remove bay leaves. Portion into large bowls for an entree, or smaller bowls for an accompaniment to a meal. Garnish with a parsley sprig and serve immediately.
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