Tofu Creole: think outside the block.
classic vegetable soup

In a large pot, toss the diced onion and potatoes with the olive oil and salt. Saute over medium heat until the onion is just transparent.

Add the carrots and celery, saute until just softened. Add the corn, cumin, basil, and pepper, cook for two minutes more.

Add the vegetable broth, water, and soy sauce. Bring to a boil, then lower the heat and simmer for 20 to 25 minutes. Add the kidney beans and continue cooking until they're heated through. Serve immediately.

classic vegetable soup ingredients
  • 1 yellow onion, diced
  • 1 Tbsp. olive oil
  • 1/8 tsp. salt
  • 3 medium yukon gold potatoes, diced
  • 3 large carrots, peeled and chopped
  • 4 ribs of celery, chopped
  • 1 (16 oz.) can corn, drained
  • 1/4 tsp. cumin
  • 1/4 tsp. dried basil
  • crushed black pepper, to taste
  • 3 cups vegetable broth
  • 3 cups water
  • 1/8 cup soy sauce
  • 1 (16 oz.) can red kidney beans, drained and rinsed
bottom edge

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